• 5 cups granulated white sugar
• 1 stick butter (not margarine spread)
• 1 can evaporated milk
• 1/2 cup white Karo syrup
• 3 generous Tablespoons marshmallow cream
• 40 oz. jar of creamy peanut butter (store brand works better than name brand so save yourself a few cents)

1. Place the first 4 ingredients in a large, heavy dutch oven or sauce pan and cook over medium-low heat, stirring frequently.
2. Cook just until the mixture forms a soft ball in cold water.
3. Remove from heat and stir in marshmallow cream and peanut butter. It will take a sturdy spoon to stir the mixture.
4. Pour immediately into a buttered 9 x 13 pan.

   Yield: 5 pounds

   This has always been a “no fail” recipe for me. The mixture should be fairly thick, but will easily pour into the pan. It should never be runny and will not require extensive beating or refrigeration to set-up. This will have a creamy, dense texture & will have an intense peanut butter flavor instead of a grainy sugary one.