Peanut butter fudge
crunchy or creamy
Butter a 9 x 13 pan.
In a 3 quart sauce pan, combine sugar, milk and butter in pan and heat to 234-240 degrees (softball stage). Boil until 240 degrees is reached.
Remove pan from heat.
Add peanut butter, beating until it is incorporated into the sugar, milk, butter mixture.
Add the marshmallow cream, beating vigorously until candy is smooth.
Pour into the cake pan.
Cool completely before cutting. Enjoy!
Recipe courtesy of Sue Soenen.