• 2/3 cup milk
• 2 tablespoons light corn syrup
• 2 cups sugar
• 2 ounces baking chocolate; cut up
• 2 tablespoons butter or regular margarine
• 1 teaspoon vanilla
• 1 cup peanuts; salted, chopped

1. Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan.
2. Cook over medium heat, stirring constantly, until the sugar is dissolved.
3. Continue cooking over medium heat until the candy reaches the softball stage 236 on candy thermometer.
4. Stir occasionally to prevent sticking.
5. Remove from the heat and add the butter.
6. Cool to 110 on candy thermometer without stirring, then add the vanilla.
7. Beat until the fudge begins to lose its shine.
8. Stir in the peanuts and quickly pour into a greased 8-inch square-baking pan.
9. Cut into squares when candy is completely cooled.