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Ingredients:
- 4 cups white sugar
- 1 (12 fluid ounce) can evaporated milk
- 1 cup butter
- 1 cup crunchy peanut butter
- 1 (7 ounces) jar marshmallow creme
Directions:
Butter a 9×13 inch baking dish and set aside. Butter a 3-quart saucepan.
Place buttered saucepan over medium heat, and combine sugar, evaporated milk, and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.
