---------- 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  Margarine or butter
    1/2 c  Evaporated milk
      1 ts Vanilla
 
  Beat egg white and 1/2 tsp. water till foamy. Combine the 1/4 c sugar and
  cinnamon.  Stir sugar-cinnamon mixture and peanuts into egg white mixture.
  Spread peanut mixture evenly in a buttered 13x9x2-inch baking pan; bake in
  a 325 F oven for 15 minutes. Stir nuts; bake about 15 minutes more or till
  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 quart heavy saucepan. In saucepan
  combine the 2 cups sugar, margarine or butter, and evaporated milk. Cook
  and stir over medium heat till 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 inch pan; set aside.  Add the chopped peanuts and vanilla
  to fudge.  Beat vigorously for 7 - 10 minutes or till fudge becomes very
  thick and just loses its gloss. Immediately spread in prepared pan. Score
  into squares while warm; cut when firm.

  Makes 48 pieces.
 
  -MARY WILSON  BWVB02B

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