Peanut Butter Fudge
|Sugar||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Marshmallow creme||1 Cup (16 tbs)|
|Crunchy peanut butter||1 Cup (16 tbs)|
Combine the sugar and milk in a heavy 2-quart saucepan.
Stir over medium heat until the mixture comes to a full boil; then continue cooking, without stirring, to 240° or until the mixture forms a fairly firm ball when dropped into cold water.
Remove from the heat and stir in the marshmallow creme and peanut butter, then the vanilla.
Continue stirring until well blended.
Pour into a lightly buttered 8-inch square pan.
Chill at least 20 minutes, or until set, before cutting into 1-inch squares.