2 cups sugar
2/3 cup milk
2 tbsp light corn syrup
1/2 cup chunky peanut butter
1 tsp vanilla extract
Combine first 3 ingredients in a large saucepan. Bring to a boil
over
medium heat, stirring constantly.
Cook, stirring occasionally, until mixture reaches soft ball stage or
a
candy thermometer
reaches 240 degrees. Remove from heat.
Add peanut butter and vanilla, beating 5 to 7 minutes or until mixture
is creamy.
Spoon into a buttered 8 inch square pan, and spread evenly; cool.
Cut
into squares, and store in an
airtight container.
Yield 1 1/4 pounds.