Boil sugar, water and syrup to hard crack stage on candy thermometer (310 degrees) in heavy cooking pan. Place peanut butter in cold buttered iron skillet. When hard crack temperature is reached with syrup mixture, immediately pour hot syrup over peanut butter and stir until mixture forms dough-like ball. While dough is still hot, with buttered hands, pick up pieces of candy and cut into desired sizes and pieces. Work quickly as the candy sets rapidly, but do not compact as it will press out the air holes that cause the candy to crisp. Cool candy pieces on buttered foil or waxed paper. If coating is desired: In top of double boiler stir 8 ounces of the chips and 1 ounce of paraffin until of dipping consistency. Dip crispies into mixture until covered. Slide onto buttered waxed paper. Yields 100 pieces.