Peanut Butter Fudge - cooking recipe

Ingredients

4 c. sugar
1 large can Carnation cream
2 sticks Parkay margarine
2 tsp. vanilla
1 lb. peanut butter
1 (7 oz.) jar marshmallow cream

Preparation

In heavy saucepan, add sugar, margarine and cream.
Begin cooking on medium heat, stirring constantly after it starts cooking.
Reduce to low heat.
When you can drop a drop into a glass of cold water and it forms a soft ball, remove from heat. Beat in vanilla, marshmallow cream and peanut butter.
Mix well. Pour into a buttered pan while warm.
Serve.