Peanut Butter Fudge - cooking recipe

Ingredients

2 sticks Parkay margarine
4 c. sugar
1 large can evaporated milk
1 large marshmallow cream
1 medium jar peanut butter
1 tsp. vanilla flavoring

Preparation

Rub margarine over the sides and bottom of heavy 6-quart saucepan.
Add sugar and cream and remaining margarine.
Bring to a boil and cook until 235\u00b0.
Remove pan from heat.
Add marshmallow cream, peanut butter and vanilla flavoring.
Beat until glossy.
Spread quickly in a greased cake pan.
Let cool. Cut into squares.