Into large heavy pan, place 2 pounds confectioners sugar, 1/2 cup butter and 1 (13 ounce) can evaporated milk. Cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy thermometer.

Remove from heat, quickly stir in 1 (7 ounce) jar marshmallows cream, 1 (18 ounce) jar peanut butter. Pour into two (8 x 8 x 2 inch) greased pans. Cut into squares when cold. Makes 5 pounds.

This is my favorite homemade candy recipe.