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Peanut Butter Fudge




Source of Recipe


Amy Lynne


List of Ingredients




4 cups granulated sugar
1 cup milk
1/2 stick margarine (don't use butter as it will sometimes scorch)
1/4 tsp. salt
1 tsp. vanilla
2 cups creamy peanut butter
2 cups marshmallow cream



Recipe



Mix sugar, milk, margarine, and salt in saucepan and bring to a boil, stirring occasionally. After begins to boil, stir constantly until comes to a soft ball stage. Remove from heat and add vanilla and stir well. Add peanut butter and stir until no lumps appear any longer. Stir in
marshmallow cream until no lumps appear. Pour into well greased 9x13" pan and allow to cool. Cut into bite size pieces and serve. Can be stored in air-tight container at room temperature for 3 days or up to 2 weeks in the
fridge.

Does not freeze well though.