3 c. Domino sugar
2/3 c. Hershey's Cocoa
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla
3/4 c. peanut butter (optional)

Put first 4 ingredients in heavy 4 quart saucepan. Stir to mix together but after mixed DO NOT STIR. Bring to boil - 234 degrees on candy thermometer (or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water).

Remove from heat and add butter and vanilla and peanut butter if desired. Let cool to 110 degrees (lukewarm) then beat with wooden spoon until butter and vanilla are mixed in well and fudge thickens. Pour on buttered platter.