Peanut Butter Fudge - cooking recipe

Ingredients

4 c. sugar
1 large can Carnation milk
1/4 lb. Blue Bonnet margarine
1 jar marshmallow cream (7 oz.)
1 jar creamy peanut butter (12 oz.)
1 tsp. vanilla

Preparation

Over medium heat, combine first 3 ingredients and cook until soft ball forms.
Take off stove and add last 3 ingredients, stirring until well blended.
Pour into long, greased cake pan. When cool, cut into squares.