MEYENBERG Peanut Butter Fudge

• 1 cup firmly packed golden brown sugar
• 1 cup granulated sugar
• 3/4 cup MEYENBERG Evaporated Goat Milk (undiluted)
• 1 Tbs. light corn syrup
• Dash salt
• 1/2 cup creamy peanut butter
• 1 Tbs. butter
• 1/2 tsp. vanilla

Combine sugars, Evaporated Goat Milk, corn syrup, and salt. Mix well. Place on medium heat and bring to a boil. Place thermometer in mixture and cook, stirring occasionally to 236° F (soft ball stage). Remove from heat and add peanut butter and butter. Cool to lukewarm (115° F) without stirring. Add vanilla and beat until it thickens and begins to lose its gloss. Pour into buttered 8-inch square pan. Cool and cut into squares. Makes 49 pieces (about 1 1/4 lbs.)