Mom's Peanut Butter Fudge

*Mom's Peanut Butter Fudge*
Makes one 8 inch square pan

It just wouldn't be Christmas without a pan of this to munch on!  Creamy and peanut buttery.  If you don't like peanut butter, look away now!

21 ounces of white sugar (3 cups)
3 TBS smooth peanut butter
250ml of whole milk (1 cup)
2 ounces butter (1/4 cup)
1 tap vanilla

Butter an 8 inch square pan.  Set aside.

Place the sugar, peanut butter and milk into a LARGE saucepan.  (You will need a really big one as it really increases in volume when it is boiling.  Trust me on this.)  Heat, whisking, until the peanut butter is completely melted into the mixture.  Increase the heat slightly and bring to a rolling boil.  Reduce the heat to  a medium boil and continue to boil, stirring occasionally to help prevent it from catching.  You will want to boil it to the soft ball stage, (115*C/235*F)  This should take between 18 to 25 minutes or so.  Once this happens, remove from the heat immediately. 

Stir in the butter and vanilla.  Beat with a wooden spoon until it begins to look creamy and begins to lose it's gloss.  Pour into the prepared pan immediately.  (Don't wait too long or it will harden in the pot and you won't be able to pour it into the prepared pan.  You just want it to begin losing it's gloss.)  Allow to set for about an hour at room temperature, before cutting into squares to serve. 

Store in an airtight container.  This also freezes well.