• 1 cup granulated sugar
• 1 cup brown sugar
• ¼ teaspoon salt
• ½ cup milk
• 1 cup miniature marshmallows
• ½ cup peanut butter
• 1 teaspoon vanilla
• candy thermometer
• wooden spoon

In 2-quart saucepan, combine sugars, salt and milk. Cook to 240°. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Pack into a parchment-lined or buttered 6-inch square pan or candy box fudge inserts.