Peanut Butter Fudge

Grease a loaf pan (use butter or oleo).

Combine sugar, milk, corn and salt in a 2-quart saucepan.

Cook over medium heat, stirring constantly until sugar is dissolved. Cook, stirring occasionally, to 234° on candy thermometer (or until small amount mixture dropped into very cold water forms a soft balls which flatters when removed from water). Remove from heat.

Add peanut butter and butter.

Cool mixture to

120°, without stirring. Bottom of pan will be lukewarm. Add vanilla and vigorously for 5 to 10 minutes with wooden spoon until no longer glossy. Spread in prepared pan.

Cool until firm and cut into squares.