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

Cook all ingredients except vanilla and peanut butter until it reaches soft ball stage (234-240°F on candy thermometer).

Add remaining ingredients; heat just until mixture begins to boil.

Remove from heat; beat until mixture loses its gloss.

Pour into buttered 9x5x3-inch pan. Cut when firm.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 pound fudge.