Fun treats for any occasion! "

2 tablespoons unsalted butter, chilled, plus more for pan
  3 tablespoons light corn syrup
  1 cup granulated sugar
  3/4 cup packed light-brown sugar
  3/4 cup milk
  Pinch of baking soda
  1/2 teaspoon salt
  6 tablespoons creamy peanut butter
  1 teaspoon pure vanilla extract
  2 tablespoons of E. Waldo Ward's Red Currant Jelly

   Lightly butter an 8-inch-square baking pan, and set aside. Combine corn syrup, both sugars, milk, baking soda, and salt in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236º (just below soft-ball stage); don’t overcook.

2  Immediately remove saucepan from heat, and add chilled butter, then peanut butter and vanilla, stirring until smooth. Pour the mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.

3  Before the fudge cools completely, cut into desired shapes. Using a small melon baller, scoop out a small hole in the center of each fudge shape. Set shapes aside to cool completely. Fill a resealable plastic bag with jelly; close, and cut off a corner. Squeeze the jelly into holes. Store fudge in an airtight container up to 1 week.

4 If fudge is overcooked, even a little, it will be dry and crumbly; it's always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft ball stage.

Makes 16 two-inch squares