Peanut Butter Fudge 

1 cup granulated sugar 
1 cup brown sugar, firmly packed 
2 tablespoons butter 
1/2 cup evaporated milk 
pinch of salt 
1 cup marshmallows 
1/4 pound peanut butter 
1 teaspoon vanilla 

Cook sugar, butter, milk and salt to soft ball stage (235° F–240° F on a candy thermometer). Add marshmallows and peanut butter just before removing
from heat. Do not stir. Cool to room temperature. Add vanilla. Beat until creamy, thick and holds shape. Pour into well buttered shallow pan. Cool and
cut into squares.