You will need a 2 quart heavy sauce pan and a greased 9x9x2 baking pan.

Preparations: Because timing is crucial near the end of this recipe you should have a few of the items ready to go prior to starting. This will allow you to add them quickly when needed. On a small saucer place the Peanut Butter and Butter. In a small cup, have your nuts ready to add, if you are going to use them. Grease your baking pan. I use Crisco shortening to grease the pan. Use the regular style, not the butter flavored version.

In the 2 qt. sauce pan, mix the sugar and cocoa together. Add the Syrup and milk. Stir until smooth.

Cook the mixture over Medium-Low heat until boiling. Stirring constantly, continue cooking until it forms a SOFT BALL in cold water, or READS SOFT BALL on a candy Thermometer.

NOTE: To do the Softball test, get a small glass cup or measuring cup and put some cold water in it. The colder the better. Now, using the spoon you are stirring with, drip a few drops of the mixture into the cold water. Now, using your finger, roll it around in the cup trying to form a ball. If a ball is formed, and it stays in shape without flattening right away then you are ready to continue. If it cannot hold its shape then continue to cook it and test it again in a few minutes.

If you are using a Candy Thermometer, then the temperature should read between 240 and 245.

Remove the mixture from the heat and let it cool for 3 minutes.

Add the Butter, Peanut Butter and nuts (if you are going to add nuts) and stir the mixture until it starts to thicken.

Pour the mixture into the greased baking dish and let it cool completely.

NOTE: I find that a 9 or 10 inch knife works best here. That way you can make 1 cut the full length of the Fudge cake instead of several small ones. This also helps to keep the cuts straight.

Remove from the pan and using a very sharp knife, cut it into 36 pieces (5 cuts down, 5 cuts across)

The pieces will be small, but the flavor is SO BIG and RICH, that you only need a little to get hooked.