Over the years hanging on my mom's appron strings the same recipe was as given. The key to always being a success is the step you left out but is important. After forming a soft ball let the mixture cool to 100 deg F. before adding the P Butter and butter. This allows the candy to form very small crystals and set up properly. By the way this is the recipe that was originally listed in the old time Betty Crocker Homemakers Guide that was widly distributed back in the 1930's so it is the root of many variations handed down. My mom always got on me for not being patient and allowing the candy to cool long enough before folding in the Peanut Butter but I eventually learned and passed it on.