• 5 cups white sugar
• 1 large jar Marshmallow Cream
• 2 sticks of butter
• 1 large can of cream (she always used Carnation)
• 1 large package of Carmel Chips (may use Peanut Butter)
• 1 cup of Peanut Butter

1. Cook sugar, butter and cream until it forms a soft ball in a cup of water.
2. Pour over Carmel Chips, Marshmallow Cream and Peanut Butter.
3. Beat until it gets thick, then pour into a greased 9 X 13 pan.
4. Let cool then cut into pieces.

In memory of my wonderful Stepmother, Mary Lou Tester Meade. This recipe is more than 55 years old. Submitted by: "Debbie Light"