Choc Chip Peanut Butter Fudge

Directions

1. Combine the sugar, lowfat milk and corn syrup in a heavy 3-qt saucepan and bring to a boil, stirring constantly, till the mix boils.
2. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer). Remove from the heat. Add in the butter without stirring and cold to lukewarm, 110 degrees F. Add in the vanilla and peanut butter then beat till the mix begins to thicken and lose its gloss. (Watch carefully as this fudge has a short beating time.) Quickly add in the chocolate pcs and turn into a 8 X 8 X 2-inch pan. While hot, mark into squares. Cold till hard then cut as marked. Makes about 3 dozen squares.
3. Yield: 12 serving