• 1/2 cup dark corn syrup
• 1/3 cup evaporated milk
• 2 (8-ounce) packages semi-sweet chocolate
• 2 teaspoons vanilla
• 3/4 cup confectioner's sugar, sifted
• 1/3 cup peanut butter

1. Line 8x8x2-inch pan with plastic wrap.
2. In 2-quart saucepan, stir syrup and milk.
3. Add chocolate, stirring constantly.
4. Cook over medium-low heat until chocolate is melted.
5. Remove from heat; stir in vanilla.
6. Add sugar.
7. With wooden spoon, beat until smooth.
8. Spread in pan.
9. Drop peanut butter by teaspoonfuls on fudge.
10. With knife, swirl peanut butter through fudge to marbleize.
11. Chill 2 hours or until firm.
12. Invert onto cutting board.
13. Peel off plastic wrap.