Jif peanut butter is the best for making this. No low fat margarine and butter can be used in place of margarine. Whole milk no low fat milk. This is very rich so cut into small 2x2 pieces. In a covered container it keeps for a long time do not put in frig.
1Mix dry sugar and cocoa in a saucepan. Stir until throughly mixed. Add whole milk, stir until it makes a chocolate syrup. Turn and cook on medium heat. Get a small clear glass of cold water and sit it close by, this will be how you test the doneness of the fudge. Get a platter and your stick of butter, rub butter on platter save the rest for your fudge. Stir constantly around 15-20 minutes, depends on humidity in air. Never make candy when it is raining.
Watch the color of the fudge, it will actually change from a dark chocolate brown to a lighter brown just before it's done.
It will boil and bubble just keep stirring a wooden spoon is great as it doesn't get hot.
When the fudge changes color do a test. Stir the fudge the leave a small amount in the spoon, when you pour a small amount into your cokd water it should make round balls in the bottom of the glass. And splatters and it needs to cook longer, this is the secret to cooking perfect fudge. Once it is done and you get a good hard balls in the bottom of clean cold water, the fudge is just about ready. Cook 3 more minutes. Remove from heat. Add margarine, vanilla flavoring, mix until melted. Then add peanut butter, stir until completely melted. Pour into the buttered platter.
This recipe has been in the Barnwell Family for 150 years and only passed down to 1 person per generation. All I ask is anyone making this call it Barnwell Family Fudge, thats been it's name. People actually send or give me tins at Chriatmas and ask, dont buy me a present just please make me some of that Barnwell Fudge.