2 c. white sugar
2 c. brown sugar
1 c. milk
1 tbsp. corn syrup
1/4 tsp. salt
1/2 c. creamy peanut butter
2 tsp. vanilla

Butter the bottom and sides of a 4 quart saucepan. In pan combine sugars, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve. Reduce heat. Cook to 236 degrees (soft ball). Remove from heat. Add peanut butter, but do not stir in. Set pan aside to cool undisturbed. (Do not stir or move pan during cooling.) Cool to 115 degrees, add vanilla. Beat by hand about 10 minutes or until mixture starts to lose its gloss. Pour into 8"x8"x2" pan. Cut in small squares. When slightly warm, cut or break into squares.