3 cups granulated sugar
1 1/2 cups milk
1 tbsp. corn syrup (Karo)
pinch of salt
1 cup peanut butter (your choice)
1 cup marshmallow creme (Kraft)

Combine sugar, milk, corn syrup and salt; cook to a soft ball stage (234-240°F on candy thermometer).

Remove from heat and add peanut butter and marshmallow creme.

Beat well; pour into buttered platter or shallow pan.

Cut into squares before it completely hardens.

Cooks Note: Use of a candy thermometer is recommended.

Makes 24 large squares.