Peanut Butter Fudge
|Canned milk||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Marshmallow creme||1⁄2 Pint|
|Chunk style peanut butter||1 Cup (16 tbs)|
Grease sides of a heavy 2 quart saucepan.
Combine sugar and milk in it.
Stir over medium heat until sugar dissolves and mixture boils.
Cook to soft ball stage (234 degrees on candy thermometer).
Remove from heat and add peanut butter and marshmallow cream and vanilla.
Stir until well blended.
Pour into greased 9x9x2" pan.
Cut when firm.