Mackinac Island Peanut Butter Fudge

This recipe makes 64 pieces

3 cups sugar
1 cup condensed milk
1/2 cup water
3 ounces unsweetened baking chocolate
5 tablespoons peanut butter
1 teaspoon vanilla
1/2 cup peanuts (optional)
2 dashes salt
Butter 8 inch square baking dish.
In a saucepan, melt together milk, water and chocolate.
Stir in sugar and salt.

Over moderate heat, bring to soft ball, about 234 degrees F. on a candy thermometer, stirring frequently. Keep bottom of pan free of lumps.
Remove pan from heat.
Add peanut butter, vanilla and nuts.
DO NOT stir.
When mixture cools to 150 degrees F, stir until it loses its sheen.
Turn rapidly into buttered dish.
When firm, cut into 1-inch squares.

Summerblonde's Peanut Butter Fudge Brownies

Use a lowfat brownie mix and then finish it with the fudge topping......the brownies are supposed
to be baked in a 9x12 pan and should be baked with pecans.....I'll pick up
the recipe from there

In a medium saucepan over low heat, melt:
1/2 cup butter and 1 bag of Reeses Peanut Butter Chips until smooth
Stir in 1 can of sweetened condensed milk....blend....pour over baked brownies.

Place 1/4 cup of semisweet chocolate chips in a baggie and put the baggie in a cup of water....microwave to melt the chocolate. Cut off tip of bag.....then drizzle melted chocolate over the peanut butter fudge layer. Refrigerate one hour till firm...cut into two dozen
bars.