Peanut Butter Fudge
1 1/4 cups milk
1/4 cup light corn syrup
1/4 cup butter
Pinch of baking soda
3 cups granulated sugar
1 cup lightly packed brown sugar
3/4 cup creamy or chunky peanut butter
1 tsp vanilla
1 cup coarsely chopped peanuts, if desired
Set aside a 9 x 13-inch ungreased baking pan. Cover a baking sheet with waxed paper; set aside.
In a heavy 4-quart saucepan, combine milk, corn syrup, butter, baking soda and sugars. Place over med-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.
Clip on candy thermometer. Stirring constantly, cook to 234° F. or soft-ball stage. Pour without scraping into baking pan. Cool until bottom of pan feels warm but not hot.
Using a wooden spoon, stir in peanut butter, vanilla and nuts. Continue stirring until mixture becomes creamy and begins to lose its gloss.
Scrape fudge onto the sheet of waxed paper and spread 1 inch thick. When firm, cut into 1-inch squares. Store in refrigerator.
Makes about 75 pieces.