4 cups sugar
1/2 cup light corn syrup
2 sticks unsalted butter
1 cup evaporated milk
1 Tbl pure vanilla extract
1 cup (9 oz) smooth peanut butter
2 heaping Tbl marshmallow cream
~Lightly grease 9 x 13 pan, set aside
~In large saucepan, combine the sugar, corn syrup, butter and evaporated milk
~Cook over medium heat, stirring occasionally, until candy thermometer reaches 242.5 F, between soft and hard ball stage
~Remove from heat and immediately stir in remaining ingredients
~Beat the mixture with a large wooden spoon until it begins to stiffen
~Pour into prepared pan and let harden
