Peanut Butter Fudge

• 2 c. sugar
• 1/2 c. milk
• 1/3 c. creamy peanut butter
• 2 Tbsp. light corn syrup
• 2 Tbsp. butter or margarine
• 1 tsp. vanilla
• 1/2 c. chopped peanuts

1. Line an 8 x 8 x 2-inch baking pan with foil, extending foil over edges of pan.
2. Butter the foil; set pan aside.
3. Butter the sides of a heavy 2-quart saucepan.
4. In the saucepan, combine sugar, milk, peanut butter and corn syrup.
5. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes.
6. Avoid splashing mixture on sides of pan.
7. Carefully clip candy thermometer to side of pan.
8. Cook over medium-low heat, stirring frequently, until thermometer registers 234u0b0, soft ball stage.
9. Mixture should boil at a moderate, steady rate over the entire surface.
10. Reaching soft ball stage should take 8 to 10 minutes.

sugar, milk, peanut butter, light corn syrup, butter, vanilla, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227252 (may not work)