Peanut Butter Fudge Recipe

Directions:

1. Lightly butter an 8x8 inch pan.
2. In medium saucepan, combine both of the sugars, corn syrup, milk, salt, and baking soda.
3. Over medium high heat, bring to a boil stirring often.
4. Using a candy thermometer, cook while stirring often until temperature is 236 (about soft-ball stage) Don't overcook.
5. Remove saucepan from heat and stir in chilled butter and peanut butter and vanilla.
6. Stir until smooth.
7. Pour into the prepared pan.
8. Put in refrigerator and let set.
9. When cooled off completely cut into pieces and store in container for up to 1 week.