Peanut Butter Fudge

Step 1

Lightly grease a 9x9 or 8x8-inch square pan

Step 2

Mix margarine, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.

Step 3

Continue boiling 5 minutes on medium heat or until candy thermometer reaches 240°F stirring constantly to prevent scorching. Remove from heat.

Step 4

Stir in the peanut butter.

Step 5

Gradually stir in the peanut butter chips until melted.

Step 6

Add the marshmallow cream and vanilla. Stir until smooth and blended.

Step 7

Pour into prepared pan and cool at room temperature.

Step 8

When cooled, cut into squares and store in an airtight container