Peanut Butter Fudge

• 2 c. light brown sugar, packed
• 1 c. granulated sugar
• 1 c. light cream or evaporated milk (undiluted)
• 1 Tbsp. butter or margarine
• 1 tsp. vanilla
• 2 to 3 Tbsp. peanut butter
• 1/2 c. chopped pecans or walnuts

1. Lightly butter a 9 x 9 x 2-inch pan.
2. Line with wax paper; lightly butter wax paper.
3. In a heavy, 3-quart saucepan, cook the brown sugar, granulated sugar and cream over low heat, stirring constantly with wooden spoon, until the sugar dissolves and the mixture comes to boiling.
4. Cook, stirring occasionally, until candy thermometer registers 234u0b0 or until a little in cold water forms a soft ball.
5. Remove from heat.
6. Add butter; set aside, without stirring, to cool to lukewarm (110u0b0).
7. Add vanilla and peanut butter.
8. With wooden spoon, beat until thick and creamy. Stir in nuts.
9. Quickly turn into prepared pan; cool completely. Refrigerate.
10. Turn out of pan in one piece.
11. Remove waxed paper. With sharp knife, cut into pieces.
12. Makes about 1 1/2 pounds.

light brown sugar, sugar, light cream, butter, vanilla, peanut butter, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889382 (may not work)