Marshmallow Peanut Fudge
- 2 cups granulated sugar
- 2/3 cup milk
- 1 small jar Marshmallow Creme
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- Put sugar and milk into a saucepan. Clip a candy thermometer to the side
of the saucepan. Cook to the soft ball stage (234 degrees F).
- Add remaining ingredients. Mix well and pour into a buttered 9-inch square
- Cool and cut in squares.
Yield: about 2 pounds
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