Note: Fudge is too often thought of as a holiday food, but this is a great recipe for spring. It is white and pretty as a gift for end of year treats.
Peanut Butter Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup peanut butter
1- 7 oz jar marshmallow creme
1 tsp vanilla
sugar, butter, and evaporated milk in a heavy 2-1/2 quart saucepan.
Bring to a full rolling boil, stirring constantly. Continue boiling over
medium heat for 5 minutes, stirring constantly to prevent scorching.
Remove from heat. Add the peanut butter, stirring until melted.. Add
marshmallow creme and vanilla; beat until well blended.
Spread in a well buttered 9 x 13 x 2 - inch pan. Cool to room temperature and then refrigerate. Cut into one inch squares when firm.