Chocolate Peanut Butter Fudge

In saucepan over low heat, mix sugar, corn syrup, chocolate, and milk. Cook, stirring, until sugar is dissolved and chocolate is melted. Boil, stirring occasionally, until mixture will form a soft ball when a small amount is submerged in cold water. A candy thermometer should read 236°. Remove from heat and add peanut butter, without stirring; let cool to lukewarm. Beat until creamy and drop by teaspoonfuls onto greased pans or waxed paper. Or, pour into buttered pan and score into squares.

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