2 c. sugar
2 tbsp. unsweetened cocoa
2 tbsp. white Karo syrup
2 heaping tbsp. smooth peanut butter
1/4 lb. real butter (do not substitute)
1 (5 oz.) can evaporated milk
1 tsp. vanilla

Mix sugar, cocoa, Karo, peanut butter, butter and evaporated milk in a heavy saucepan. Bring ingredients to a rolling boil, stirring constantly. When chocolate forms a soft ball when dropped from a spoon into cold water. Add vanilla. Remove from heat and beat with an electric mixer until fudge starts to harden. Pour into a greased square pan and refrigerate covered. Do not cut until next day. Store covered in refrigerator.