Peanut Butter Fudge

Makes 1-1/2 pounds

Creamy smooth fudge and no need for a candy thermometer.

Chill Time
2 hours
2 fluid ounces Karo® Light OR Dark Corn Syrup
2 ounces butter OR margarine
1 pound, 2 ounces (2 cups) creamy peanut butter
1-1/4 cups powdered sugar
1 teaspoon pure vanilla extract

Combine corn syrup and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter melts. Remove from heat; stir in peanut butter. Cook and stir over low heat until smooth. Remove from heat.

Add powdered sugar and vanilla. Beat until smooth with wooden spoon.

Spread in greased 8-inch square baking pan. Refrigerate 2 hours or until firm. Cut into 1-inch squares.