3 c. sugar
2 tbsp. cocoa
1/2 c. butter
1 c. evaporated milk
1 tsp. vanilla extract
1/2 c. peanut butter

In a heavy saucepan combine the sugar, cocoa, butter and milk. Cook over medium heat until the mixture reaches the soft ball stage (238°F on a candy thermometer).

Remove from heat and add the vanilla and peanut butter. Beat until thick and no longer glossy. Pour into a buttered dish or plate.

Cooks Note: A Candy Thermometer is recommended for best results.