Ingrients & Directions
3 c SUGAR
1 c MILK
1 c PEANUT BUTTER
1 c MARSHMALLOW CREAM
1 ts VANILLA EXTRACT
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