Peanut Butter Fudge from Dawn

3 c. sugar

1/4 t. salt

1/2 c. unsweetened cocoa

1 c. milk OR 1/2 c. evaporated milk and 1/2 c. water

2 T. light corn syrup

3 T. butter or peanut butter

1 t. vanilla

1 c. nuts, optional

Lightly butter a large plater or 8x8x2 inch or 9x9x1 3/4 inch pan. Place a large pot of water in sink.

Combine in saucepan sugar, salt, cocoa, milk and corn syrup. Cook on medium to high heat until sugar dissolves, stirring occasionally. Continue cooking until mixture reaches the soft ball stage (or 234 degrees on candy thermometer). Remove from heat and place saucepan in pot of cold water in sink. Add butter and/or peanut butter. Do not stir. Let cool until bottom of pot is lukewarm to the touch. Add vanilla and blend on high until creamy and until it looks dull. Add nuts if desired. Pour into prepared pan or plate. Cool completely before cutting.