3 c. sugar
1 (7 oz.) jar marshmallow cream
2/3 c. Carnation evaporated milk
6 oz. Jiff peanut butter
3/4 stick butter
1 tsp. vanilla

Mix sugar, Carnation and butter together and cook until it comes to a full rolling boil. Boil the mixture for 5 minutes, stirring constantly. Remove from heat and stir in peanut butter until blended. Add Kraft marshmallow cream and vanilla. Beat until well blended. Pour into buttered 9 x 9 inch pan. Allow to cool and cut as desired. Makes approximately 2 1/2 pounds.