Creamy Peanut Butter Fudge Recipe

In a large heavy saucepan mix sugars, cream, corn syrup and salt. Bring to boil over medium heat, stirring until sugars dissolve. Set candy thermometer in pan and cook syrup without stirring to 234 degrees F.(soft-ball stage). Cool to 110 degrees F.(lukewarm). Add peanut butter and vanilla; beat until mixture thickens and begins to lose its gloss. Pour into greased 8x8x2-inch pan. When firm, cut into small squares. Decorate each square with chopped or whole peanuts. Store airtight in cool dry place. Makes about 2 1/4 pounds