Laurie, you're right, all recipes should specify. In the first fudge recipe, it really doesn't matter since it's such a small amount of butter. I think you could also use either kind in the Peanut Butter Fudge. Most recipes these days call for unsalted butter, unless salted is specified, because unsalted butter allows the baker to have more control over salt content and unsalted butter is generally thought to be fresher than salted butter. In older recipes I think salted butter is more often used, but you can check whether salt is an added ingredient, and that is usually a sign that unsalted butter is called for. Keep in mind that a stick of salted butter has about 1/4 tsp salt, so if necessary you can adjust the recipe to use whatever type of butter you have on hand. Barb@KAF

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