Peanut Butter Fudge

Ingredients

• 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

Directions

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.