Butter sides of a heavy 3 quart saucepan. Combine sugar and cocoa in saucepan, stirring well. Stir in milk and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves. Add 2 Tablespoons butter; stir until butter melts. Bring to a boil; cover and boil 2 to 3 minutes. Uncover and continue to cook, without stirring, until mixture reaches soft ball stage or candy thermometer registers 234 degrees. Remove from heat, and without stirring, add remaining 1/4 cup plus 2 Tablespoons butter, peanuts, peanut butter and vanilla. Cool 10 minutes. beat mixture with a wooden spoon just until well blended (about 3 minutes); pour immediately into a buttered 8 inch square pan. Cool; cut fudge into squares.
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