Ressipy

by Sheryl Morris

Ingredients

• 3 cups granulated sugar
• 3/4 cup butter or margarine
• 2/3 cup evaporated milk
• 1 cup Jif peanut butter
• 7 to 10 ounces marshmallow creme
• 1 tsp vanilla extract

Instructions

1. In a heavy 2 1/2 quart saucepan, combine sugar, butter, and evaporated milk. Bring to a full rolling boil, stirring constantly.
2. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat.
3. Add peanut butter, stirring til melted. Add marshmallow creme and vanilla, beating til well blended.
4. Spread in a buttered 13x9x2 inch pan. Cool at room temperature, then refrigerate.
5. Cut into squares when firm. Makes 3 pounds candy.