2 lbs. brown sugar
2 pkgs. caramels, chopped
1 tsp. vanilla
7 oz. jar marshmallow cream
2-3 c. chopped peanut or pecans
1 c. evaporated milk
1 stick butter

Combine brown sugar, evaporated milk and butter, cook to 238 degrees on candy thermometer (soft ball). Stir in marshmallow cream and beat until mixture is very thick and creamy, about 8 minutes. Add remaining ingredients and beat well. Pour into greased or Pam-sprayed pan. Let set until firm. Cut with very sharp, warm knife into bite-size pieces. Makes about 100 pieces.