Peanut Butter Fudge

The Record’s “Recipe of the Week”:
Peanut Butter Fudge by Dorothy Weldy

3 cups sugar
1 can condensed milk
1 stick margarine
1 jar marshmallow creme
1 cup peanut butter
1 tsp. vanilla

Combine the sugar, milk and margarine in a heavy pan. Bring to a boil and continue to cook until it reaches the soft ball stage.

Add the marshmallow creme, peanut butter and vanilla. Beat until thick and smooth.

Pour into a buttered 9”x12” dish to cool and harden.