*For the peanut butter variety, use 12 oz. peanut butter chips instead of chocolate. 1. Grease a 9x13” cake pan and set aside. 2. Bring sugar, milk and margarine to a rolling boil on high heat in a 3 qt. sauce pan stirring constantly. 3. Once the mixture starts to boil, reduce heat to medium and cook for 5 minutes, or until candy thermometer reaches 234 degrees. Stir constantly. 4. Remove from heat, add Marshmallow crème, and chocolate chips stir until melted. 5. Once the mixed completely, add the vanilla. 6. Pour into pan, let cool before cutting. Remove from pan, then cut into squares.