Ingrients & Directions
3 c SUGAR 1 c MARSHMALLOW CREAM
1 c MILK 1 ts VANILLA EXTRACT
1 c PEANUT BUTTER
COMBINE SUGAR AND MILK IN A PAN. BOIL UNTIL IT REACHES THE SOFTBALL STAGE
OR 235 DEG F. ON A CANDY THERMOMETER. REMOVE FROM HEAT AND ADD PEANUT
BUTTER, MARSHMALLOW CREAM AND VANILLA. BEAT UNTIL SMOOTH. POUR INTO A 9″
SQAURE PAN THAT HAS BEEN COATED WITH BUTTER. MAKES 36 PIECES OF CANDY.
Yields
36 servings