2 cups sugar
1 cup buttermilk
Pinch salt
1/2 teaspoon vanilla
1/2 cup creamy natural peanut butter
Butter a large plate and set aside. In a heavy saucepan, bring the sugar,
buttermilk, and salt to a boil over medium-high heat. Cook to the soft
ball stage, removing from the heat immediately when the candy thermometer
reaches 238 degrees. Add the vanilla and peanut butter, and stir with a
wooden spoon to blend. Then beat energetically with the spoon until the
fudge begins to lose its gloss and starts to thicken. Pour quickly onto
the plate. Allow to cool to room temperature before cutting.