Peanut Butter Fudge
|Sugar||1 Cup (16 tbs)|
|Peanut butter||1⁄4 Pound|
|Brown sugar||1 Cup (16 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Marshmallows||1 Cup (16 tbs)|
Cook sugar, butter, milk and salt to soft-ball (234-238°F.) stage.
Add marshmallows and peanut butter just before removing from heat.
Do Not Stir.
Cool to room temperature and add flavoring.
Beat until mixture is creamy, thick and will hold its shape when dropped from spoon.
Pour into well-buttered shallow pan and cut into squares.