Katey's Kitchen

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