Recipe: Peanut Butter Fudge (using marshmallow creme)

Peanut Butter Fudge

2/3 cup milk
2 cups sugar
1 cup smooth or crunchy peanut butter
1 (7 1/2-oz.) jar Marshmallow Fluff (2 1/2 cups)
1 tsp. vanilla

Grease a 8-inch square baking pan; set aside.

In large saucepan combine milk and sugar. Over medium-high heat, cook stirring constantly, to 230F to 235F. on a candy thermometer or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water).

Remove from heat, cool slightly and blend in peanut butter, Fluff and vanilla. Pour into pan and cool until set.

Makes about 1 1/2 pounds
Source: Durkee-Mower Inc.