Peanut Butter Fudge - cooking recipe

Ingredients

3 C. sugar
3/4 C. margarine
2/3 C. (5 1/3 oz.) can evaporated milk
12 oz. pkg. peanut butter morsels
7 oz. jar marshmallow cream
1 tsp. vanilla
1 C. chopped nuts

Preparation

Combine sugar, margarine and milk in a 2 1/2 qt. sauce pan. Bring to full boiling point, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent sticking. Remove from heat. Stir in peanut butter morsels until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 9x13 inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds. May use 12 oz. chocolate morsels instead of peanut butter morsels.