2 c. white sugar
1 c. canned cream
1/4 tsp. salt
2 tsp. vanilla
2 c. packed brown sugar
1 tbsp. light corn syrup
1/2 c. peanut butter

Butter bottom and sides of 4 quart saucepan. In pan combine sugars, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Reduce heat, attach candy thermometer to pan and continue cooking (stirring constantly), until thermometer reaches 236 degrees (soft ball stage). Remove from heat, add peanut butter, BUT DO NOT STIR! Set pan aside and allow pan to cool to 115 degrees. Add vanilla and beat by hand 10 minutes, or until the mixture loses its gloss (if you don't beat it the right way, the fudge will be very crystal-like). Pour into a buttered pan. Makes two pounds. Great for when your children come over!