Marshmallow Peanut Fudge
Put sugar and milk into a saucepan and cook to soft ball stage (234–238 degrees). Add in marshmallow cream, peanut butter, and vanilla.
Mix well and pour into a buttered 9-x9-inch pan. Cool and cut into squares. Makes about 2 pounds of fudge.
Recipe courtesy of Patricia Mullens, Friendship, WI.