2 cups granulated sugar
2 cups packed light brown sugar
1 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
1/2 cup creamy peanut butter
2 teaspoons vanilla extract

Butter the bottom and sides of a heavy 4-quart saucepan. In pan, combine the sugars, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until thermometer reads 236 degrees F. Remove from heat; add peanut butter but do not stir it in. Set pan aside. Do not stir or move pan during cooling. When thermometer reaches 115 degrees F, add vanilla extract. Beat by hand until mixture loses its gloss. Pour into buttered pan. When penuche is only slightly warm, cut into small squares.

Makes 2 pounds.