3 c. sugar
1 c. milk
2 tbsp. light corn syrup
2 squares unsweetened chocolate
1/4 c. creamy peanut butter
1 tsp. vanilla extract
1 c. chopped nuts

1. In 3 quart saucepan over medium heat, heat sugar, milk, corn syrup and chocolate to boiling, stirring constantly. Wash crystals from pan side with damp pastry brush.

2. Set candy thermometer in place and continue cooking mixture, stirring occasionally until temperature reaches 238 degrees, soft ball stage.

3. Remove pan from heat, add vanilla and peanut butter. Cool, without stirring, to 110 degrees or until outside of pan feels lukewarm.

4. Butter 8"x8" pan with spoon, beat until the mixture becomes thick and begins to lose its gloss.

5. Quickly stir in chopped walnuts and pour into pan.

6. Cool fudge in pan. When the fudge has cooled completely, cut into small squares with knife.