2 c. sugar
2/3 c. milk
1 c. marshmallow creme
1 c. peanut butter
2 tsp. vanilla

Oil a jelly roll pan or a 9"x9" pan. Combine the sugar and milk in a 3 quart heavy pot. Stir to mix well and place over a moderate heat. Bring to a boil, stirring until the sugar dissolves, then cover and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil over medium heat, without stirring to the soft ball stage, 234 degrees. Remove from the heat and stir in the marshmallow creme, peanut butter and vanilla. Mix well and spread in the oiled pan. Cool and cut into squares. Store air tight.