Peanut Butter Fudge
4 cups sugar
Dash salt
1 1/2 cups milk or half and half
4 tablespoon light corn syrup
1/2 cup peanut butter
2 teaspoons vanilla

Combine sugar, salt, milk and corn syrup in a saucepan. Cook to soft-ball stage, 236 degrees on candy thermometer. Cool to lukewarm and add peanut butter and vanilla. Beat until creamy and pour into a lightly greased 8-inch square pan. Cut into squares when cool. Makes about 1 pound.