Chalkboard Chocolate-Peanut Butter Fudge recipe

Source: James Ellison, The Chalkboard, Tulsa, Oklahoma

2 1/2 cups granulated sugar
1 cup milk
1/2 cup butter
1/2 cup peanut butter
1/3 cup cocoa
1 tablespoon corn syrup
1 cup chopped peanuts (unsalted)
2 teaspoons vanilla extract

Combine sugar, cocoa, milk, and corn syrup in a heavy gauge pot and cook over medium heat until sugar dissolves. Add 2 tablespoons butter and stir until melted. Cover and boil for 3 minutes. Remove and continue to cook until mixture reaches 235 degrees F (soft ball stage), brushing sides of pot to make sure no crystals form. Remove from heat and add remaining butter, nuts, peanut butter, and vanilla extract, but do not stir. Let cool for 10 minutes.

Beat until well mixed and pour into buttered 9-inch square pan. Chill thoroughly and cut into 1/2-inch squares.