Recipe: Peanut Butter Fudge

Peanut Butter Fudge
From: Kitchenlink
Source: Ideals Candy Cookbook by Mildred Brand (1979)
Yield: about 48 pieces
Author's Note: A no-cook fudge using confectioner's sugar.

1/2 cup butter
1/3 cup chunky peanut butter
1 lb. confectioner's (icing) sugar
1/3 cup dry powdered milk
1/3 cup light corn syrup
1 tbsp water
1 tsp vanilla
1/2 to 1 cup chopped peanuts

In top of double boiler, combine butter and peanut butter and melt. Sift together sugar and dry powdered milk; set aside. Add corn syrup, water, and vanilla to the peanut butter mixture. Stir in about half the dry ingredients, blend well, then add the remaining dry ingredients. Blend until very smooth. Stir in chopped peanuts. Turn inbto a buttered 8-inch square pan. Cut into squares.