Peanut Butter Fudge - cooking recipe

Ingredients

1 jar marshmallow cream
1 1/2 c. sugar
2/3 c. evaporated skim milk
1/4 c. margarine
1/4 tsp. salt
1 (12 oz.) pkg. Reese's peanut butter chips
1/2 c. chopped nuts
1 tsp. vanilla extract

Preparation

In medium saucepan, combine marshmallow cream, sugar, milk, margarine and salt.
Bring to full boil, stirring constantly, over moderate heat.
Boil 5 minutes, stirring constantly, over moderate heat.
Remove from heat.
Add peanut butter chips; stir until chips melt and mixture is smooth.
Stir in nuts and vanilla extract. Pour into aluminum foil lined 8-inch square pan.
Chill in refrigerator until firm (about 2 hours).
Makes 2 1/4 pounds.