Peanut Butter Fudge I

Method:

1. 1

   Butter one 7x11 or 9x13 inch pan.

2. 2

   In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

3. 3

   Remove from the heat and stir in the peanut butter chips. Beat until chips are melted.

4. 4

   Spread mixture into pan and let cool then cut into teensy squares.

5. 5

   Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half.

6. 6

   Pour "blonde" mixture into pan. Top with cocoa mixture.

7. 7

   Let cool before cutting into squares.

Adapted from Allrecipes