Peanut Butter Fudge - cooking recipe

Ingredients

3 c. sugar
2/3 c. evaporated milk
1 (7 oz.) jar marshmallow cream
3/4 c. margarine
1 c. peanut butter
1 tsp. vanilla

Preparation

In a heavy 2 1/2-quart saucepan, combine sugar, margarine and milk.
Bring to a full boil, stirring constantly.
Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat.
Add peanut butter, stirring until well blended.
Add marshmallow cream and vanilla and beat until well blended.
Spread in a buttered 13 x 9 x 2-inch pan.
Cool at room temperature and refrigerate.
Cut into squares when firm. Makes 3 pounds of candy.