5 c. granulated sugar
1 tall can evaporated milk
1 pinch cream of tartar
2 tbsp. white Karo syrup
1 stick butter
2 c. peanut butter
1 tsp. vanilla extract

Boil all ingredients except peanut butter and vanilla, for 6 minutes stirring constantly. Let cool for 30 minutes without stirring. Mix in the peanut butter and vanilla. Pour into a 9 x 13 inch buttered pan. (For chocolate flavored peanut butter fudge, add 6 tablespoons, cocoa at start.)