Betty's Famous Peanut Butter Fudge

This recipe was a classic each holiday season. My mom would make it just right, so that it was never too dry or flakey, and very moist. Then she would pour it into snowflake shaped molds, and then give those away in gift baskets.
Ingredients:

• 1 TBsp Vanilla
• 1 C Peanut Butter
• 2 TBsp Margarine 
• 2 C Sugar
• 2/3 C Canned Milk
• 2 TBsp Karo Syrup

Directions:

1. In sauce pan combine the first three ingredients (vanilla, peanut butter, margarine). Then set aside.
2. Grease a 9x9x2 glass cake pan. Set aside.
3. In at least a 2 qt sized sauce pan combine the next three ingredients (Sugar, Milk, Syrup). 
4. Cook in medium heat until it comes to the 'soft ball' stage - about 6-7 minutes on the heat. Though each pan and stove will vary slightly. Find the right amount of time for your context that gives a final product that is moist and soft, and not dry or flakey (if you have this latter texture, it was cooked too hot or too long). On the other hand, if it does not mold/harden at all, it wasn't cooked long enough. It is a delicate balance. It is ready when it hits the 'soft ball' stage, meaning, that when a little bit is put into cold water it will then create a soft ball when rolled between the fingers. 
5. Remove from the heat and mix in the peanut butter mixture from above.
6. Stir constantly until it starts to form peaks, about 5-10 minutes. 
7. Pour into container and cool for 1-2 hours in the fridge.