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| Peanut Butter Fudge |
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| Category: Candies |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 | pint | Marshmellow Creme |
| 1 | cup | Chunky Peanut Butter |
| 1 | tsp | Vanilla |
| 2 | cups | Sugar |
| 2/3 | cups | Milk |
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| Instructions: |
| 1. | Combine marshmellow creme, peanut butter and vanilla in a large, warm mixing bowl. |
| 2. | Combine sugar and milk in a heavy saucepan; cook to soft ball (235 degrees). |
| 3. | Pour milk mixture over the peanut butter mixture; stir until mixed. |
| 4. | Spread in buttered 8 or 9 inch square pan. |
| 5. | Cool; cut in squares. |
| 6. | (Makes 64 - 1 inch squares.) |
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| Recipe submitted 11/29/2005 |
