4 c. sugar
1 (12 oz.) can evaporated milk
1/2 c. butter
1 (7 oz.) jar marshmallow creme
1 c. creamy peanut butter
1 c. chopped walnuts
1 1/2 tsp. vanilla

Line a 13x9x2 inch baking pan with foil; extend foil over edges.

Combine sugar, evaporated milk and butter in a heavy 3 quart saucepan. Cook and stir over medium high heat to boiling. Clip candy thermometer to the side of the pan. Cook, stirring frequently over medium heat to 232 degrees F.

Remove from heat. Add vanilla, peanut butter, marshmallow creme and nuts. Pour into lined pan and cool. Cut into squares.