1 cup brown sugar
1 cup white sugar
2 tbsp. butter
1/2 cup evaporated milk
dash of salt
1 cup marshmallows
1/4 lb. peanut butter
1 tsp. vanilla

Cook sugars, butter, milk and salt to soft ball stage (234-240°F on candy thermometer).

Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature.

Add vanilla; beat until mixture is creamy and thick.

Pour into buttered, shallow pan. Cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 dozen.