3 cups sugar
1/2 cup cocoa (Hershey's)
pinch of salt
1 (12 oz.) can evaporated milk (Carnation)
1 tsp. vanilla
1 cup peanut butter (your choice)

In a saucepan, mix sugar, cocoa and salt. Stir in evaporated milk. Cook to soft ball stage (234°F on candy thermometer).

Remove from heat. Stir in vanilla and peanut butter. Beat until mixture loses its gloss. Pour quickly into greased pan. Cool. Cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Robin Beck