4 c. sugar
1 large can evaporated milk
1/2 stick butter
1 tsp. vanilla
1 (18 oz.) jar crunchy peanut butter
1 (7 oz.) jar marshmallow cream

Combine sugar, milk, butter and vanilla in heavy pot. Boil for 9 minutes on medium-high heat or until mixture reaches the soft ball stage on a candy thermometer, stirring constantly.

Remove from heat and quickly stir in peanut butter. Blend well, then stir in marshmallow cream. Mix well and pour into a 9x13-inch buttered pan.

Cool and cut into squares.