4 1/2 c. white sugar
2 sticks butter
1 lg. can Carnation milk
1 pt. marshmallow cream
1 ( 8 oz.) jar peanut butter

Mix sugar, butter and Carnation in large sauce pan. Using candy thermometer, bring mixture to boil and cook to soft ball. Remove from heat and add marshmallow cream and peanut butter. Beat until creamy. Pour onto buttered cookie sheet and let cool. Mark off into 1 1/2 to 2 inches squares while fudge is barely warm. 2 1/2 to 3 1/2 dozen.