Peanut Butter Fudge

Directions

1. Combine sugar and milk in a heavy saucepan. Bring to a boil over medium flame, stirring constantly.
2. Reduce heat and cook without stirring until the candy thermometer reaches 236 degrees or until a soft ball is formed when a small amount of syrup is dropped into very cold water.
3. Turn off heat and cool to 165 degrees. Beat in the remaining ingredients.
4. Pour into a buttered 8 x 8 x 2 inch pan. Chill until firm.
5. Cut into squares.