Ingredients:

1 cup crunchy peanut butter

1/2 stick unsalted butter (plus enough additional to grease pan)

1/4 cup light corn syrup

1 cup marshmallow cream

1 tsp. vanilla extract

1 lb box powdered sugar

Grease 8×8 pan with real butter and set aside.  In a heavy 4+ quart saucepan, add all ingredients except powdered sugar.  Over low heat, stir ingredients until butter is melted and all ingredients are well combined.  Gradually add the powdered sugar a little at a time, continuously stirring over low heat.  As soon as all powdered sugar is stirred into mixture and ingredients appear to be well combined, remove from heat.  Immediately pour and press into prepared 8×8 pan and chill for about an hour to allow candy to firmly set.  Turn upside down on a large plate or cutting board to release candy from pan once firm.  Use a sharp knife to score lines about 1 inch apart both vertically and horizontally across candy.  Once candy is scored, use hands to break candy into 1 inch cube pieces along score marks.  Makes about 64 pieces of candy.  After candy is set and broken into individual pieces, there is no need to refrigerate unless you want your candy to be extremely firm.  It will keep at room temperature for about 5 days, assuming it isn’t eaten sooner.

For this recipe, don’t bother with a candy thermometer.  Just make sure that the candy is not left on the stove for any length of time without stirring because it will scorch.  You only need to use enough heat to make the butter and marshmallow cream melt and the ingredients easy to combine.  Also, I don’t recommend using margerine instead of butter.  I tried it and didn’t like the taste or texture nearly as well.