Butter a 9 X 13 pan and set aside.  Butter the big pot.  In big pot over medium heat, slowly bring sugar, milk and butter to a boil.  (Takes about 7-8 minutes.)  Then heat to 234 degrees on candy thermometer stirring frequently, another 7-8 minutes.  (If you don’t have a candy thermometer, its a little hard to tell when you have it at the right temperature, but keep stirring it and it will start to look somewhat “fluffy”.)

Remove from heat and stir in peanut butter and marshmallow creme.  Beat vigorously until smooth.  Poor quickly into buttered dish.  Let cool completely before cutting into squares.

Enjoy!