2 c. white sugar
2 tbsp. light corn syrup
Dash of salt
3/4 c. milk
1/3 c. peanut butter
1 tsp. vanilla extract

Mix sugar, corn syrup, salt and milk together in a deep saucepan. Cook over high heat without stirring until a drop tested in cold water forms a soft ball or until candy thermometer reaches 234 degrees. Cool until sides of the saucepan can be touched comfortably.

While candy cools, wrap a piece of damp paper toweling around the prongs of a fork and wipe the inside walls of the pan. Butter a pie pan or platter. Now add peanut butter and vanilla extract to the cool fudge and beat vigorously until candy loses its shine and starts to thicken. Pour into buttered containers and let stand until firm. Cut in squares.