4 cups sugar
1 (12 oz.) can evaporated milk
1/2 cup (1 stick) butter
4 tbsp. cocoa
pinch of cream of tartar
1 cup peanut butter

Combine sugar, milk, butter, cocoa and cream of tartar in saucepan; boil slowly over medium heat until soft ball forms in cold water (234-240°F on candy thermometer).

Cool for 15 minutes; beat until thick. Pour out on 18-inch length of buttered waxed paper. Cover entire surface with peanut butter when firm.

Roll, using waxed paper as guide. Chill; slice.

Cooks Note: Use of a candy thermometer is recommended.

Makes 5 pounds.