• 2 cups sugar
• 2/3 cup milk
• 2 T. butter
• 2 T. white Karo syrup
• 1/8 tsp. salt
• 1/4 cup creamy peanut butter

Preparation -
In a large heavy saucepan, combine all ingredients except the peanut butter. Bring to a boil. Lower heat to medium and cook, stirring constantly, until the temperature on a candy thermometer reaches 235º, or the soft ball stage. (At this point a tiny amount, when added to a glass of very cold water will form a soft ball.) Stir in the peanut butter. Spread the mixture into a buttered 8" square pan. Cool for 3 to 4 hours before cutting into squares. Store in an airtight container.