Martha's Peanut Butter Fudge

2 cups white sugar 2/3 cup whole milk 1 cup chunky peanut butter

1 teaspoon vanilla 1/2 cup walnuts, chopped

Directions:
Butter an 11x7-inch pan and set aside. Cook milk and sugar in a medium-sized heavy saucepan to soft ball stage (235° F.) Stir in peanut butter and vanilla and beat until smooth. Pour into prepared pan; sprinkle walnuts over top and press in lightly. Cool before cutting. Store covered in refrigerator or a cold room.

Notes:
Adapted from a recipe by Martha Hixon that was printed in the Rock County Leader (Bassett, NE), December 26, 1991. When I was growing up on a ranch south of Bassett, the Hixons lived on the next ranch south of us. I went to 4-H and Kid's Bible Club with Carla and Gloria Hixson.