2 c. white sugar
4 rounded tbsp. peanut butter
1/2 c. milk

Cook, stirring constantly until it starts to boil. According to Audrey that is the secret to smooth, creamy fudge. The mixture takes only a short time to cook to the soft ball stage. Test often in a saucer of cold water. Cool in a pan of cold water and beat well. Add 1/2 teaspoon vanilla. When slightly thickened pour quickly into a buttered pan.