Peanut Butter Fudge - cooking recipe

Ingredients

1 bar Baker's semi-sweet chocolate
1 jar marshmallow cream
1 tsp. vanilla
1/4 c. butter or oleo
1/2 c. evaporated milk
1 1/2 c. sugar

Preparation

Break chocolate squares in half (melt in microwave with oleo and vanilla).
When melted, add marshmallow cream.
Blend all together and set aside.
Combine sugar and canned milk in saucepan.
Bring to a boil over low heat.
When a small amount in cold water forms a soft ball, pour over mixture and blend.
When blended, add peanut butter.
Put in refrigerator; leave overnight. Remove next day and cut; remove from pan.
Keep stored in refrigerator after cutting.
Take out when you are ready to serve the fudge.