Ms. Massey's Peanut Butter Fudge
1 stick of
butter.
2 lbs confectionary sugar
1 lb jar of natural peanut butter (16 oz), creamy or crunchy
1 teaspoon vanilla
1 jar marshmallow cream, smaller size jar
1 large can evaporate milk
1 cup chopped pecans, if desired (Ms. Massey doesn't use)
Directions:
Melt butter
and then add evaporated milk. Then
gradually stir in the confectionary sugar.
Cook and
stir occasionally until a small ball forms when dropped into water (soft ball
stage) or until it reaches 240 degrees.
Remove from
heat and stir in the peanut butter, add marshmallow cream. Stir until well
mixed.
Pour into a
dish or pan (9 x 13" x 2" high), greased. Let cool and cut into
squares.
Layer in container with wax paper between layers. Needs to be covered tight to keep soft.