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Peanut fluff fudge

Yield: 2 Pounds

Ingredients:

• 2 c Sugar
• 1 c Milk
• 1/2 ts Salt
• 1 c Marshmallow creme
• 1/2 c Peanut butter

Instructions:

Peanut Butter Fudge: Grease 8 by 8 inch baking pan; set aside. Into a 6 quart heavy saucepan measure sugar milk and salt. Over medium heat heat to boiling stirring constantly. With candy thermometer in place cook without stirring until temperature reaches 235 F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring allow mixture to cool to 110 F or lukewarm about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With a wooden spoon beat mixture until it holds its shape and loses some of its gloss about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set about 30 minutes. : Source: Mom's old magazine clippings- 1940's to 1970's : Green Bay (WI) Press Gazette December 13 1978 : per Sallie Krebs

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