Tinklee's peanut butter fudge

line an 8-8 baking pan with foil, extending over the edges, butter the foil( do not use butter in recipe for this)

butter the sided of a heavy 2 qt saucepan, in the saucepan combine sugar, milk, peanut butter, and corn syrup

cook over med-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar, this should take 5 min. avoid splashing mixture on sides of pan

clip on candy thermometer, cook over med-low heat, stirring frequently, till thermometer reaches 234*, or a soft ball stage, mixture should boil at a moderate steady rate over the entire surface, reaching soft ball stage should take 8-10 min( take a drinking cup fill half way with cold water pour a spoonful of candy into water u should b able to form a softball that when removed from water can b flattened)

remove pan from heat, add the 2 tbs of butter and vanilla, but do not stir, cool without stirring to 110* about 55 min

beat vigorously till just beginning to thickening, about 5 min

quickly turn fudge into prepared pan, while fudge is still warm score into one inch squares, when candy is firm lift out of pan, cut into squares,

store tightly covered