Peanut Butter Fudge III Recipe

 "An easy recipe for peanut butter fudge. This uses real peanut butter, not peanut butter chips."  Original recipe yield: 1 9x13 inch pan.

INGREDIENTS:

4 cups white sugar
1 cup evaporated milk
1/2 cup margarine
1 cup peanut butter
1 cup marshmallow creme

DIRECTIONS:

Line a 9x13 inch pan with foil or parchment paper.
In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

Peanut Butter Fudge III

 "This fudge is creamy and really addictive!"  Original recipe yield: 6 dozen.

INGREDIENTS:

1 (12 fluid ounce) can evaporated milk
1/2 cup butter
5 cups white sugar
1 (16 ounce) jar peanut butter
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

DIRECTIONS:

Grease a 9x13 inch pan.
In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 270 degrees F (132 degrees C). Remove from heat.
Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.