2 c Granulated sugar
2/3 c Evaporated milk
1 c Peanut butter
2 c Marshmallow creme
Combine sugar and milk in heavy saucepan, cook to 238F on a candy
thermometer, stirring constantly. REmove from heat; add peanut butter
and marshmallow creme. Stir until smooth; spread into buttered 8"
square pan. Cool and cut into squares.
