1 cup sugar 1 cup light brown sugar, firmly packed 1 cup evaporated milk 4 tablespoons light corn syrup 1 pinch salt 1 cup miniature marshmallow 1/2 cup peanut butter 2 tablespoons butter 1 teaspoon vanilla
Directions 1. In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer). 2. Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended. 3. Remove from heat and add vanilla, and beat until glossy. 4. Then pour into a buttered 8 x 8-inch pan. 5. Cool completely before cutting. 6. Store pieces in an airtight container. 7. Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.