1/2 c. Karo syrup (light or dark)
1/3 c. evaporated milk
2 (8 oz.) pkgs. Baker's semi sweet chocolate
2 tsp. vanilla
3/4 c. confectioners' sugar, sifted
1/2 c. peanut butter

Line 8 x 8 x 2 pan with plastic wrap. In 2 quart saucepan, stir corn syrup and milk. Add chocolate, stirring constantly. Cook over medium low heat until chocolate is melted. Remove from heat. Stir in vanilla; add sugar. With wooden spoon, beat until smooth. Spread in pan. Drop peanut butter by teaspoons on fudge. Swirl with knife through fudge to marble. Chill 2 hours or until firm. Invert to cutting board. Peel off plastic wrap. Makes about 25 (1 1/2 inch) squares.