2 c. sugar
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. light corn syrup
1 c. sifted powdered sugar
2 tsp. vanilla
1 1/2 c. dry roasted peanuts
Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine sugar,
evaporated milk and light corn syrup. Cook over medium-high heat to boiling,
stirring constantly with a wooden spoon to dissolve sugar. This should take
about 4 minutes. Carefully clip candy thermometer to side of saucepan.
Cook over medium-low heat, stirring occasionally, until thermometer registers
234 degrees, soft ball stage. Mixture should boil at a moderate, steady rate
over the entire surface. Reaching soft ball stage should take about 20 minutes.
Remove saucepan from heat. Cool, without stirring, to 150 degrees. This should
take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir
in the powdered sugar and vanilla. Add the dry roasted peanuts. Beat vigorously
with the wooden spoon until candy is just beginning to thicken but is still
glossy. This should take 1 to 2 minutes. Quickly drop the candy from a teaspoon
onto a baking sheet lined with waxed paper. If the candy becomes too stiff
to drop easily from the spoon, stir in a few drops of hot water. Store tightly
Makes about 36 patties.