Instructions: 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.

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