Peanut Butter Cocoa Salted Fudge Candy

 3 Cups Pure Cane Sugar, granulated

¾ Cup Unsalted Butter

2/3 Cup Evaporated milk

1-1/4 Cup Creamy Peanut Butter (Jiff)

1 Jar or 7 ounces, Marshmallow Cream (Kraft)

1 Tablespoon, Bakers Cocoa Powder

1 teaspoon Vanilla Extract

1 Bar Baking Chocolate, Semi Sweet

1 Tablespoon Coarse Salt for accent and finishing off at the end (Optional)

 You will need these tools:

Heavy Pan, Lodge cast iron dutch oven was used

Glass Pyrex baking dish

Large ceramic bowl

Medium Mixing bowl

Wooden spoon

Sharp knife

This method doesn't require the use of a candy thermometer or hard ball method.

Start with mixing ingredients that will be set aside and added later. You don’t want to have to stop and mix this, do it now so it will be ready.

In the large ceramic bowl, measure in the peanut butter, marshmallow cream, cocoa powder, vanilla. Using a large wooden spoon, stir by hand and mix all these ingredients so that it is blended well, set aside.

On the stove top, place your heavy pan on medium heat.

Add the butter, sugar and milk. Stir with wooden spoon, about 7 minutes.

It should come to a boil, make sure it is a rolling boil, one that doesn't stop when you stir it, continuing to boil. Set the timer for 4 minutes as it continues to rock and roll boil, stir steady.

After the 4 minutes are done, remove from heat.

Then add the large ceramic bowl mixture of peanut butter, marshmallow cream, cocoa powder and vanilla to the boiling mixture stiring to mix very well for about 4 minutes.

Pour into a prepared parchment lined 9x13 glass pyrex baking dish. It will set as it cools.

Take a generous pinch of the coarse salt, sprinkle over the top of the mixture in the dish.

Take ½ the bar baking chocolate, with the sharp knife, cut coarse slivers. Keep them large and sprinkle on top of the mixture.

Repeat again with the remaining ½ bar of baking chocolate. The heat of the mixture will have melted the first half of the coarse slivered chocolate bar and the second one will glue itself to the melted pieces on top.

Garnish with some more of the coarse salt.

Set in refrigerator to cool and set.

Overnight or after several hours, cut into bars and serve.