---------- Recipe via Meal-Master (tm) v8.05

Title: Crunchy Nut Fudge
Categories: Candies, Holiday
Yield: 48 Pieces

1 Egg white
1/4 c Sugar
1/4 ts Ground cinnamon
1 1/2 c Dry roasted peanuts
2 c Sugar
1/2 c Butter
1/2 c Evaporated milk
1 ts Vanilla

Beat egg white and 1/2 ts water until foamy. Combine the 1/4 cup
sugar and cinnamon. Stir sugar & cinnamon mixture and peanuts into
egg white mixture. Spread peanut mixture evenly in a buttered
13x9x2" baking pan; bake in a 325?F oven for 15 minutes. Stir
nuts; bake about 15 minutes more or until coating is brown. Cool in
pan. Chop half of the nuts. Store remaining sugared nuts in an air
tight container or another use.

For fudge, butter the sides of a 1-1/2 qt heavy saucepan. In
saucepan combine the 2 cups sugar, butter, and evaporated milk.
Cook and stir over medium heat until sugar dissolves and mixture
comes to boiling. Continue cooking to 236?F (soft-ball stage),
stirring only as necessary to prevent sticking. Mixture should boil
gently over entire surface. Immediately remove from heat. Cool
without stirring to lukewarm (110?F), about 1 hour.

Butter an 8x8x2" pan; set aside. Add the chopped peanuts and
vanilla to fudge. Beat vigorously for 7 to 10 minutes or until
fudge becomes very thick and just loses its gloss. Immediately
spread in prepared pan. Score into squares while warm; cut when
firm.

Recipe by Mary Wilson (BWVB02B)

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