Homemade Big Hunk Candy Bars

16 oz peanuts (I used salted)
21 oz. marshmallow creme (3 bottles)
2- 1/4 cups light corn syrup
2- 1/4 cups sugar
1-1/2 tsp. vanilla
6 TBS butter, melted
1/4 tsp salt

1.  Grease a large cookie sheet with butter or margarine.  Spread peanuts on cookies sheet.  In a large bowl, place the marshmallow creme and set aside.

2. In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 280 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 280 degrees! 

3. Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).

4.  Without scraping sides of the pan, pour into the marshmallow creme bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.

5.  Pour into the prepared cookie sheet and spread evenly over the peanuts. Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. 

from Six Sister's Stuff