1 1/2 c. brown sugar, firmly packed
1 1/2 c. white sugar
3/4 c. butter
5 oz. can evaporated milk (2/3 c.)
12 oz. size jar peanut butter
7 oz. size jar marshmallow creme
1 tsp. vanilla

Combine all sugar, butter and milk; bring to boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Mixture scorches easily. Remove from heat. Stir in peanut butter, marshmallow creme and vanilla. Beat until well blended. When fudge starts to harden, pour into buttered 13 x 9 x 3/4 inch cookie pan. Cool. Cut into squares.