4 cups sugar
1/2 cup butter
1 (12 oz.) can evaporate milk
1 (7 oz.) jar marshmallow cream
1 cup peanut butter
1 1/2 teaspoons pure vanilla extract
1. In a 4-quart heavy bottom saucepan, over medium-high heat, add butter (melt slightly) before adding sugar and evaporated milk. Stir until the mixture begins to boil. Turn down the heat, to medium, and continue to stir until the candy thermometer reaches 234 degrees F, (about 8-9 minutes).
2. Remove from heat. Using a buttered or oiled spatula begin to add marshmallow cream & peanut butter, a spoon full at a time, to the hot sugar mixture. Stir between adding with a large wooden spoon until well blended. Add vanilla extract; stir well.
3. Immediately, pour Peanut Butter Fudge into the prepared 13″ by 9″ foil-lined dish. Cool Fudge on the cooling rack for 2-3 hours.
4. Remove Fudge from the dish. Wrap in foil or plastic wrap then store in an airtight container.
Makes 36 (1″by1″) squares.
Recipe by Deronda