4 c. sugar
1 c. canned milk
1 tsp. vanilla
2 c. marshmallow creme (7 oz. jar)
2 c. crunchy peanut butter

Cook sugar and milk on medium heat until it reaches soft ball stage. Remove from heat and add marshmallow creme, peanut butter and vanilla. Stir until mixed good. Pour into buttered cake pan. Makes 4 1/2 pounds.