5 cups sugar
1/4 cup light corn syrup (Karo)
1/4 tsp. salt
3 cups milk
6 tbsp. butter
2 tsp. maple flavoring
3/4 cup peanut butter
2 tbsp. condensed milk (optional)

Combine sugar, syrup, salt and milk in large heavy kettle. Boil over low heat to firm ball stage (244-248°F on candy thermometer).

Remove from heat; add butter, maple flavoring and peanut butter. Let set for 10 minutes.

Beat until shine leaves candy; add condensed milk only if it hardens too much before removing from pan.

Place on large buttered cookie sheet. Cut with buttered knife before it becomes firm.

Makes 60 pieces.