4 c. granulated sugar
1 c. evaporated milk
1/3 c. corn syrup
6 tbsp. butter
2 tbsp. honey
1/2 tsp. vanilla extract
1 pkg. (6 oz.) semi-sweet chocolate chips
1 1/2 c. crunchy peanut butter

Butter sides of a large saucepan or Dutch oven. Combine first 5 ingredients in pan and cook over medium low heat, stirring constantly, until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.

Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook until syrup reaches soft ball stage (approximately 234 to 240 degrees). Test about 1/2 teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand. Place pan in 2 inches of cold water in sink. Add vanilla; do not stir until syrup cools to approximately 120 degrees. Add chocolate chips. Using medium speed of an electric mixer, beat fudge until thickened and no longer glossy.

Divide fudge in half. Put each half on a separate piece (22 inches long) of plastic wrap. Use a greased pin to roll each half of fudge into 5x18 inch rectangle. Spread 3/4 cup peanut butter lengthwise along center of each rectangle. Fold long edges of rectangle over peanut butter to form 18 inch long roll; pinch edges to seal. Wrap in plastic wrap and refrigerate until firm. Cut into 1/2 inch slices. Store in airtight container in refrigerator.

Makes about 6 dozen pieces of fudge.