2 cups Chelsea White Sugar
2 tbsp cocoa
1/2 cup milk
30g butter
2 tbsp peanut butter

In a medium saucepan, stir together the Chelsea White Sugar and cocoa, combining so there are no lumps. Add milk, butter and peanut butter. Heat gently, stirring constantly until ingredients have melted.
Boil to the softball stage (about 7-10 minutes).

Stand to cool for a couple of minutes, then beat with a spoon until thick.
Pour into a well greased sponge roll tin and set in fridge.