2 c. sugar
1/2 c. half & half
1/4 c. light corn syrup
1/4 tsp. salt
2 tbsp. butter
1 c. crunchy peanut butter
1/2 c. finely chopped roasted peanuts
1 tsp. vanilla extract

Combine sugar, half & half, corn syrup, and salt in a small Dutch oven. Cook over low heat, stirring constantly, until sugar is dissolved. Continue to cook, without stirring, just until mixture reaches soft ball stage (234 degrees). Remove from heat and add butter (do not stir). Cool mixture to lukewarm (100 degrees). (It may be necessary to tilt pan to measure temperature.)

Add remaining ingredients; then beat with a wooden spoon until fudge is thick and begins to lose its glossy look (about 2 to 3 minutes). Pour fudge into a buttered 8 inch square pan. Mark warm fudge into 1 inch squares. Let cool and cut. Yield: About 5 dozen squares.