- 2
Ingredients
- 2 cups Sugar
- 2/3 cup Milk
- 1 cup Peanut Butter, creamy or chunky
- 1 7-oz jar Marshmallow Creme
- 1 tsp Vanilla
Preparation
Step 1
Stove top: 10-14 minutes cooking time
In 2 quart saucepan over low heat, stir together sugar and milk. Cook, stirring occasionally, until mixture reaches 236 degrees (soft ball stage) on candy thermometer. Remove from heat.
With wooden spoon, beat in peanut butter, marshmallow creme and vanilla until blended.
Pour into greased 8-inch square baking pan. Cool. Cut into squares.
Store in airtight container up to 2 weeks.
Microwave: 12-13 minutes cooking time
In 3-quart microwave-safe bow, or casserole, stir together sugar and milk. Microwave, uncovered, at high setting for 6 minutes. Stir. Microwave 2 minutes. Stir. Microwave 4 to 5 minutes more, or until mixture reaches 236 degrees (soft ball stage) on candy thermometer, stirring every 30 seconds to keep mixture from boiling over.
Continue recipe as for stove-top method.