Adapted from howtoboilwaterblog.com
tablespoons margarine (1+¼ sticks)
cups evaporated milk
cup peanut butter
(7 oz) container of marshmallow creme
Combine sugar, margarine, and evaporated milk in heavy 2.5 quart sauce pan; bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Add marshmallow creme and vanilla; beat until well blended. Pour into 9x13 pan. Cool at room temperature. Cut.