Shannon, sorry, I looked in the two that I have, 1974 and 1980, it wasn't there. Good luck in your search. I am sending one I have from Better Homes & Gardens, November, 1995, page 214.

PEANUT BUTTER FUDGE
2 cups granulated sugar
1/2 cup milk
1/3 cup smooth salted peanut butter
2 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup honey roasted peanuts, chopped

Line a 9x5x3 inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil; set aside.
1.) Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, milk, peanut butter, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. When stirring, avoid splashing the mixture up the sides of the pan.
2.) Carefully clip a candy thermometer to the side of the pan. Cook over medium-high heat, stirring frequently, until the thermometer registers 234 degrees, this is soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. This should take about 8 to 10 minutes.
3.) Remove the saucepan from the heat. Add the 2 tbsp butter and the vanilla, but do not stir. Cool, without stirring, until the thermometer registers 110 degrees. This should take about 55 minutes.
4.) Remove the thermometer from the saucepan. Using a wooden spoon, beat fudge vigorously until the mixture just begins to thicken. Stir in the 1/2 cup of nuts. Continue beating until fudge becomes very thick, but is still glossy. This should take 6 to 7 minutes total.
5.) Immediately turn the fudge into the prepared pan; spread evenly to make an even layer. (The fudge will lose it's gloss after it's turned into the pan). While fudge is still warm, score into 1" squares.
6.) When fudge is firm, drizzle with chocolate, if desired and sprinkle with additional nuts.
7.) Cut the fudge into squares. Store in tightly covered storage contianer in cool, dry place for up to 3 weeks.

Happy baking, Chef Joy L.