2 cups sugar
2 tbsp. cornstarch
1/4 cup cocoa (optional)
2 tbsp. light corn syrup (Karo)
3/4 cup milk
2 tbsp. butter
1 tsp. vanilla
1/2 cup peanut butter

Combine sugar, cornstarch, cocoa, syrup and milk. Cook to soft ball stage (234-240°F on candy thermometer).

Add remaining ingredients. Beat until mixture begins to harden.

Pour in 8x8-inch pan. Let harden before serving.

Cooks Note: Use of a candy thermometer is recommended.