3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 small jar peanut butter
1 (7 oz.) jar Kraft marshmallow cream
1 tsp. vanilla
1 cup chopped nuts (optional)

Stir together butter, sugar and milk in a heavy 2 1/2 to 3-quart saucepan. Bring to a boil, stirring constantly. Boil 5 minutes over medium heat or until it reaches 234°F, stirring constantly. Remove from heat; stir in remaining ingredients. Pour into greased 9 x 9-inch pan.

Note: A candy thermometer is recommended.

Makes 3 pounds.