3 1/2 c sugar
1 1/2 c (12 oz) evaporated milk
1 stick butter
2 tbsp light corn syrup
1 tbsp white vinegar
2 1/2 c creamy or crunchy peanut butter
1 jar (7 oz) marshmallow creme

In 4 qt. saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil and stir 5 minutes.

Remove from heat and add peanut butter and marshmallow creme. Stir until smooth.

Pour into ungreased 13 x 9 x 2 inch pan.

Cool and cut into squares. About 8 dozen squares or about 4 pounds of candy.