2 c. sugar
1/2 c. water
1 tbsp. vinegar
2 tbsp. light cream or evaporated milk
1/2 c. light corn syrup
1/4 tsp. salt
2 tbsp. butter
1/3 c. peanut butter

Combine sugar, syrup, water, salt, vinegar, butter and cream in a heavy pan. Cook, stirring constantly, until mixture boils. Continue to cook until 238 degrees or soft ball stage. Remove from heat. Add peanut butter; do not stir.

Cook to 110 degrees. Beat until thick enough to hold shape when dropped from a spoon or until it loses its gloss. Pour quickly into 8-inch square buttered pan. Cut in squares. Makes 1 1/2 pounds.