Peanut Butter Fudge - cooking recipe

Ingredients

1/2 c. butter or margarine
5 c. sugar
1 (12 oz.) evaporated milk
1 (18 oz.) peanut butter (I prefer crunchy)
1 (7 oz.) jar marshmallow cream

Preparation

Butter sides and bottom of large Dutch oven.
Leave excess butter in pan.
Stir sugar and evaporated milk.
Bring to boil until soft ball stage or 234\u00b0 and stir constantly.
Remove from heat and add peanut butter and marshmallow cream.
Beat with wooden spoon until blended.
Pour into buttered 13 x 9-inch dish.
Makes approximately 2 pounds.
Mold into any shapes desired!