Peanut Butter Marshmallow Fudge
Yield: 24 Servings

4 cups Sugar
2 czn Evaporated milk; 5 oz each
1 cup Margarine
2 cups Peanut butter morsels
3/4 cup Marshmallow cream
1 cup Chopped nuts
1 tsp. Vanilla

Butter the sides of a 3 quart saucepan. Combine sugar, milk and margarine. Cook and stir over medium heat till mixture comes to a boil. Cook to 236 F (soft ball stage). Stir frequently. Remove from heat. Stir in peanut butter morsels, marshmallow cream, chopped nuts

and vanilla. Mix well until the morsels melt. Pour into a well greased 13x9x2-inch pan. Cool. Cut in squares.
From the Ultimate Peanut Butter Cookbook

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