2 cups sugar
1/4 cup corn syrup or simple syrup (from binder)
pinch salt
1/2 cup milk
1/4 tsp cream of tartar
4 tablespoons butter or margarine
Place all ingredients into heavy sauce pan. Cook over low heat until it reaches soft ball stage, or approx. 235 on candy thermometer. Remove from heat and add to 1/2 cup peanut butter in clean pan. Do not scrape bottom of sauce pan. Add 1 tsp vanilla and beat until thick and creamy. Pour into buttered 8 inch square pan. Cool completely. Hint: I use foil pans because it is easier to pop out the fudge. Also, cooking slightly less time yields a creamier fudge, while cooking slightly longer yields a firmer fudge.