1 cup sugar
1 cup firmly-packed brown sugar
½ cup Half & Half
2 Tbsp. light corn syrup
¼ cup butter or margarine
½ cup peanut butter (crunch or plain, pick your poison)
½ cup marshmallow cream
2 tsp. vanilla extract
Combine sugars, Half & Half and corn syrup in a pot. Cook over low heat, stirring gently until sugar dissolves.
Cover and cook over medium heat 2-3 minutes to wash down the sugar.
Uncover and cook to soft ball stage* (approx. 235°), stirring occasionally.
Remove from heat.
Add butter, peanut butter, marshmallow cream and vanilla extract. Stir until smooth.
Pour into buttered 8-inch square baking pan, spreading evenly.
Allow to cool at least two hours; cut into squares to serve.
*For an explanation of the term “soft ball stage,” refere to Nicky’s post on the family’s Gooey Chocolate Cake recipe, found by clicking here.