Today I made Peanut Butter Marshmallow Fudge!
This recipe is from Barbara “Babs” Platts, mother of Congressman Todd Platts.
2C white granulated sugar, 1/2C milk, 1/4C butter, 9oz creamy peanut butter, 6 1/2oz marshmallow cream
[I used crunchy peanut butter instead of creamy.]
Heat sugar, milk and butter on medium until boiling, stirring constantly. Boil exactly five minutes without stirring. Remove from heat and let mixture stand exactly six minutes. Add peanut butter. Blend well. Add marshmallow cream. Blend well. Pour mixture into well-greased 9 X 13″ pan. Chill until firm. Cut into pieces.