PEANUT BUTTER FUDGE

2 cups sugar

2/3 cup milk

1 pint marshmallow cream

1 cup chunk-style peanut butter

1 tea. vanilla

Combine sugar and milk in a sauce pan. Cook to soft ball stage (234’). Remove from heat. In a warm mixing bowl combine marshmallow cream, peanut butter and vanilla. Add cooked syrup and mix well. Pour into a buttered 6X10” or 9X9” pan. Cut into 2” squares. Makes 24 pieces.

TAFFY TAN FUDGE

2 cups sugar

1 cup milk

½ cup margarine (not low fat)

1 pint (7 oz. jar) marshmallow cream

12 oz. jar chunk-style peanut butter

1 tea. vanilla

Combine sugar, milk and margarine. Bring to a rolling boil; cook rapidly 12 to 15 min. over medium heat, stirring constantly. Remove from heat. Add marshmallow cream, peanut butter and vanilla; beat until well blended. Pour into greased 9” pan. Cool; cut into squares.