Peanut Butter Fudge

1. 1

   Lightly butter an 8x8 inch pan.

2. 2

   In medium saucepan, combine both of the sugars, corn syrup, milk, salt, and baking soda.

3. 3

   Over medium high heat, bring to a boil stirring often.

4. 4

   Using a candy thermometer, cook while stirring often until temperature is 236 (about soft-ball stage) Don't overcook.

5. 5

   Remove saucepan from heat and stir in chilled butter and peanut butter and vanilla.

6. 6

   Stir until smooth.

7. 7

   Pour into the prepared pan.

8. 8

   Put in refrigerator and let set.

9. 9

   When cooled off completely cut into pieces and store in container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.