From the marshmellow cream jar:
3 cups sugar
3/4 c. or 1 1/2 sticks butter or margarine
1 small can, 5 oz. of evaporated milk-about 2/3 cup
1 jar 7 oz jet puffed marshmallow cream
1tsp. vanilla
They use baking chocolate squares but I think I used 1-1 1/2 c. peanut butter
Heat sugar, butter, evap. milk to full rolling boil in 3 qt. heavy saucepan on medium heat, stirring constantly. Boil on medium till candy thermometer reaches 234 f, stirring constantly to prevent scorching, about 4 minutes.
Remove from heat, stir in p'nut butter and marshmallow cream until melted and add vanilla. You can also add nuts now if you like.
Spread immediately into foil lined 9 in. square pan. Cool at room temp. at least 4 hours. Makes 3 lbs.
You might google it and see exactly how much p'nut butter if you want to be precise.
Mmmm, so good!
Melt the butter and peanut butter together for 3 minutes (make sure all is melted) in the microwave.
mix the powdered sugar and vanilla with the melted peanut butter and butter
Line a cake pan with wax paper 8 inch pan. Put in refridgerator till hard. Lots of variations work well with it. Chocolate, white chocolate and you can alternate the vanilla with mint flavoring was tasty too with the white chocolate.
I made six batches last year and gave them to friends and family because it was so easy to make.
Last edited by AshleysMom1; 06-27-2006 at 10:49 PM.