2 c. granulated sugar
2/3 c. canned milk
1/2 pt. jar marshmallow creme
1 c. chunky peanut butter
1 tsp. vanilla

Grease sides of a heavy 2 quart saucepan. Combine sugar and milk in it. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage (234 degrees on a candy thermometer.) Remove from heat and add peanut butter and marshmallow creme and vanilla. Stir until well blended. Pour into a greased 9 x 9 x 2 inch pan. Cut when firm.