5 c. sugar
1 12 oz. evaporated milk
4 T. unsalted butter, divided (* sometimes I just put whole stick in at beginning and don't divide/add later)
(7-oz.) jet-puffed marshmallow creme
18 oz. crunchy peanut butter (They have downsized Peanut butter to 16 oz. so just eyeball 2 more ounces)
2 T. creamy peanut butter
Grease an 8 x 8 and 9 x 13 pan. Put sugar, milk and 4 T. butter into a pan. Stir until combined, and sugar has dissolved. Boil sugar, milk, and butter over medium heat for about 7 minutes, or until the soft ball stage. ( That means get a coffee cup of ice water and at 7 minutes drizzle hot syrup into the mug. If it forms a nice soft ball, it's done!) Remove from heat, add peanut butter,marshmallow, and 4 T. butter. Stir until blended. Pour into pans and cool.
Note: I have never made this fudge and it didn't turn out. It's really reliable recipe. You don't have to check the weather before you cook! Those recipes scare me. It makes a lot. Makes an 8 x 8 and a 9 x 13. Freezes well. This is a modified version of Verna Woeber's recipe. Verna is a family friend of my parents.
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