4 c. sugar
1 stick butter
1 tall can evaporated milk

Mix together in heavy saucepan. Cook, stirring constantly, until mixture reaches 230 degrees (soft ball stage) on candy thermometer.

Add in order to the cooked mixture: 1/3 lg. (8 oz.) jar marshmallow creme 1 sm. jar peanut butter (crunchy or smooth) 1 c. nuts (optional)

Beat until creamy. Pour into a large pan.

Variations:

German Chocolate: 6 ounces semi-sweet chocolate, 6 ounce package butterscotch.

Chocolate Fudge: 12 ounces semi-sweet chocolate.

Easter Eggs: Roll in wax paper to shape egg. Dip in chocolate.

Make nut clusters out of leftovers.