4 c. brown sugar, light (2 lb. bag)
4 c. white granulated sugar
1 c. milk
1 c. evaporated Pet milk
2 sticks butter (1 c.)
2 c. peanut butter (28 oz. Jiff jar)
2 tsp. vanilla extract
1 bag white miniature marshmallows

Cook sugars, milk, evaporated milk and butter to soft ball stage. Note: Soft ball stage is when the sugars, milk and butter come to a full rapid boil, continue cooking for only 10 minutes. Do not cook any longer than 10 minutes, stirring mixture constantly.

Remove from heat; add peanut butter (chunky or smooth), vanilla extract and miniature marshmallows. Stir well and pour into buttered 13x9 inch cake pan. Let cool completely before slicing. Note: Fudge freezes well in foil.