2 1/2 c. sugar
1/4 c. cocoa
1 c. milk
1 tbsp. light corn syrup
1/2 c. butter, divided
1 c. chopped pecans
1/2 c. peanut butter
2 tsp. vanilla extract

Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter; stir until butter melts. Cover and boil mixture 3 minutes.

Remove cover, and continue to cook, without stirring, until mixture reaches soft ball stage (234 degrees). Remove from heat, and without stirring, add remaining butter, pecans, peanut butter, and vanilla. Cool 10 minutes.

Beat mixture until well blended, and pour immediately into a buttered 9-inch square pan. Cool and cut fudge into 1 1/2-inch squares. Yield: 3 dozen.