2	C	Granulated sugar
2/3	C	Evaporated milk
1	C	Peanut butter
2	C	Marshmallow creme

Combine sugar and milk in heavy saucepan, cook to 238F on a candy thermometer, stirring constantly. Remove from heat; add peanut butter and marshmallow creme. Stir until smooth; spread into buttered 8" square pan. Cool and cut into squares.