Peanut Butter Fudge
Ingredients:
1 cup butter
8 ounces marshmallow creme
24 ounces peanut butter
4 1/2 cups sugar
1 large can evaporated milk
Directions:
Put butter, marshmallow creme and peanut butter in large bowl. In saucepan, cook together sugar and milk. Bring to boil, stirring constantly til it reaches soft ball stage (116-240 F) and forms a soft ball in cold water. Pour over ingredients in bowl and mix. Pour into greased 9×13-inch pan. This makes 5 pounds and freezes well.
Sarah Ann Yoder
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