Rome Family Cookbook
By Mary Rome Funk

Instructions

Combine in heavy 4 qt pan: sugar, cocoa, salt and stir in milk. Cook over med heat stirring slowly until mixture comes to a boil. Turn heat to medium stirring occasionally (slowly) to 236-238 degrees or a small amount dropped in cold water makes soft firm ball.
Remove from heat and add butter and peanut butter, stir slowly until butter is almost melted. Add vanilla and beat immediately using electric mixer set at medium speed until mixture is thickened and begins to adhere to sides of pan (about 5 m minutes).
Pour into buttered 9 inch layer cake pan. Let stand until cool. Cut in squares. Makes about 1-3/4 pound.