BETTY TRAPP’S PEANUT BUTTER FUDGE

         4-½ cup sugar             4 heaping tbsp peanut butter
         1-½ cup milk              1 tsp vanilla
         3 tbsp corn syrup         

Bring the sugar, milk, and syrup to a boil, stirring constantly. Then bring to 234-240°, stirring occasionally. Remove from heat. Add the peanut butter and vanilla and beat until a little stiff, about 180°. Pour into a buttered 9x13 pan. Score while still warm.

Adapted from “Our Favorite Recipes” (1962) for the Seventh Day Baptist Church of White Cloud. Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!