DIRECTIONS
Butter sides of 3 qt. heavy sauce pan then combine first 5 ingredients in sauce pan.
Cook and stir until sugar melts and fudge comes to a boil on medium heat.
Stop stirring and insert candy thermometer.
Cook to soft ball stage 230 or 240 on the candy thermometer.
Take off heat then add butter do not stir. Let cool down to warm 110 to 140 degrees.
Add vanilla and beat until it loses its gloss.
Pour onto a buttered or greased cookie sheet then score with a knife while still soft.
To make peanut butter fudge just replace the butter for peanut butter .