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)




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.