Ingredients

1 1/4 cups milk
1/8 cup light corn syrup
1/8 cup butter
pinch of baking soda
3 cups granulated sugar
1 cup lightly packed brown sugar
3/4 cups creamy or chunky peanut butter
1 teaspoon
1 cup coarsely chopped peanuts (optional)

Directions

Set aside a 9x13-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 medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil.

Clip on candy thermometer. Stirring constantly, Cook to 234 degrees (adjust for sea level). Pour without scraping into cold baking pan (or onto a granite or marble slab). 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 one inch thick. When firm, cut into 1-inch squares. Store in refrigerator. Makes about 75 pieces.