Homemade Big Hunk Candy Bars

3 small jars (about 21 ounces) of Marshmallow Fluff

2 1/4 cup corn sugar

2 1/4 cup sugar

6 TBS unsalted butter, melted

2 tsp vanilla

1/4 tsp salt

1 jar (16oz) honey roasted peanuts, salted

In a large glass bowl add the marshmallow fluff and set aside. Butter a large cookie sheet and scatter the peanuts across it and set aside. In a small bowl combine butter, salt and vanilla and set aside. In a large saucepan add the corn syrup and the sugar. Set over medium to medium high heat, stirring constantly until the mixture comes to a boil. When it starts to boil, STOP stirring. Add a candy thermometer and watch the mixture. When the mixture reaches 280 degrees, Fahrenheit, or the "soft crack" stage, remove from heat and allow it to sit for 2 minutes. After 2 minutes, add the corn syrup and sugar mixture to the bowl of marshmallow fluff. Stir to combine then add the butter mixture and incorporate that in. Once combined, drizzle the mixture over the peanuts on the cookie sheet. Let candy sit at room temperature for a couple hours until it has hardened enough for you to cut into pieces and wrap.