Peanut Butter Fudge

Here's another of my Mom's great recipes.  This is really simple and tastes so much better than anything you'll buy at a store.  You'll have about 2 lbs. of fudge and I usually get 36 pieces out of an 8X8 pan.  Do not double this recipe or the fudge will be runny.

Peanut Butter Fudge

Ingredients

2 c. sugar

1/4 c. light corn syrup

1/2 c. milk

1/4 tsp. salt

2 Tbsp. butter

1 tsp. vanilla

1 c. peanut butter

1/2 c. chopped peanuts (optional)

Instructions

Combine sugar, corn syrup, milk, and salt in medium saucepan.

Cook over low heat, stir constantly, until sugar dissolves.

Cover pan for 1 min. to allow steam to dissolve sugar on side of pan.

Uncover pan; cook without stirring to 236 degrees.

Remove from heat.  Add butter

Add vanilla, peanut butter, and nuts.

Beat until thickened and loses its high gloss.

Turn immediately into a buttered 8x8x2" pan.

When completely cool, cut into squares.

This can be stored for 2-3 weeks in a tightly covered container with wax paper between the layers,

 so the fudge won't stick together.