2 cups sugar
3/4 cup milk
1/4 cup peanut butter
2 tbsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla

Combine sugar, milk, peanut butter, corn syrup and salt in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, stirring occasionally, to 234°F (or until small amount dropped into cold water forms a soft ball). Remove from heat; add butter and vanilla. Do not stir. Allow fudge to cool at room temperature without stirring until it reaches 110°F. Beat until fudge thickens and loses some of its gloss. Quickly pour fudge into a lightly buttered 8-inch square pan.

Makes about 1-1/2 pounds fudge.