3 c. sugar
3/4 c. butter
5 oz. evaporated or regular milk
1 tsp. vanilla

Cook all ingredients in a heavy 2-3 quart saucepan until candy thermometer reaches 232 degrees. Be sure to stir constantly to prevent burning. Remove from heat and let cool until bottom of pan is warm to the touch. Then add 3/4 cup to 1 cup creamy peanut butter and beat until mixture loses its gloss, about 1-2 minutes. Pour into buttered 8 x 8 inch (9 x 9 inch) square pan.