Peanut Butter Fudge - cooking recipe

Ingredients

1 cup sugar
1 cup light brown sugar, firmly packed
1 cup evaporated milk
4 tablespoons light corn syrup
1 pinch salt
1 cup miniature marshmallow
1/2 cup peanut butter
2 tablespoons butter
1 teaspoon vanilla

Preparation

In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer).
Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.
Remove from heat and add vanilla, and beat until glossy.
Then pour into a buttered 8 x 8-inch pan.
Cool completely before cutting.
Store pieces in an airtight container.
Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.