Peanut Butter Fudge

2/3 Cup whole milk (vitamin D)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract

In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high.  Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F.  immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)