#4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge

(by Aunt Grace [Herman] Knouse)

Use a 3 qt. sauce pan (stainless steel pot works best) and mix in the following:
1 lb. Domino powdered sugar
1/2 cup milk
Cook and stir over a low to medium heat. After it comes to a rolling boil, boil and stir for 5 minutes.
(If you have a candy thermometer, when temp. is 234 degrees it's done).

Remove from stove and add:
8 oz. jar of Fluff marshmallow
8 oz. Jif peanut butter (if using measuring cup, it's 1 cup of peanut butter)
1 tsp. vanilla
1 TBSP Parkay margerine
Add these all at one time and stir until smooth.

Pour into a greased pan or lined pan with aluminum foil. When cool, if you used greased pan cut fudge into squares. If you used foil, dump upside down, peel off foil, then cut into squares.

For chocolate peanut butter fudge, add 4 TBSP Hershey cocoa to the powdered sugar/milk before cooking.