2 1/2 c. sugar
2 rounded tbsp. cocoa
1 c. evaporated milk
2 tsp. vanilla
1/2 stick butter
1 c. chopped pecans
1/3 c. crunchy peanut butter

Mix cocoa with sugar, add milk. Let stand 15-30 minutes, stirring occasionally. Cook on high heat until the candy comes to a full rolling boil, stirring constantly. SCORCHES EASILY. Remove heat to medium and cook 8-10 minutes or until small quantity dropped in cold water forms a soft ball.

Add vanilla, butter, peanut butter and pecans. Beat until it begins to thicken. Pour immediately into a buttered platter. If mixture becomes too thick while heating, add 1 or 2 tablespoons of milk and beat in. This recipe also makes a good fudge sauce by increasing the milk to 2 cups, great over ice cream or cake.