Peanut Butter Fudge - cooking recipe

Ingredients

2 c. sugar
1/4 c. light corn syrup
1/2 c. milk
1/4 tsp. salt
2 Tbsp. butter or margarine
1 tsp. vanilla
1 c. peanut butter
1/2 c. finely chopped nuts

Preparation

Combine sugar, corn syrup, milk and salt in medium-size saucepan.
Cook over low heat, stirring constantly, until sugar dissolves.
Cover pan and cook allowing steam to wash down the sugar crystals that cling to side of pan.
Uncover pan; insert candy thermometer and cook without stirring until candy thermometer reads 236\u00b0 where syrup, when dripped into very cold water, forms a soft ball that flattens on removal from water.
Remove from heat; add butter.
Cool syrup until lukewarm (110\u00b0).
Add vanilla, peanut butter and nuts.
Beat until candy begins to thicken and loses its high gloss.
Turn immediately into buttered 8 x 8-inch pan.
Score with sharp knife.
Cut into small squares when cool.
Makes about 2 pounds.