Creamy Peanut Butter Fudge

This recipe came from a Pennsylvania Grange cookbook my mom has had for years. I typically make it at Christmas time, but it's good whenever! It's super-easy to make, and really lives up to the "creamy" part of its name. Be careful though, it's rather addictive! (I guessed on the prep and cook time, and also on the number of servings.)

• Ready In: 25 mins
• Yields: 80 pieces

Ingredients

• 3  cups sugar (white)
• 1  cup evaporated milk
• 1⁄8 teaspoon salt
• 2  cups peanut butter (creamy, I've never tried chunky!)
• 8  ounces marshmallow cream
• 1  tablespoon butter
• 2  tablespoons vanilla

Directions

1. Combine sugar, milk, and salt in saucepan. (I usually use a 3 quart pan).
2. Cook over medium heat until mixture meets softball stage (This takes a while. I stir periodically with a wooden spoon. And I use a candy thermometer to make sure I get it to the right temp.).
3. Remove pan from heat.
4. Add peanut butter, fluff, butter, and vanilla. (I usually pre-measure these while I'm waiting for the 1st ingredients to be ready.).
5. Stir until all ingredients are thoroughly combined.
6. Pour into a 9x13 cake pan. Pat with hands (careful, it's hot!) to smooth out surface.
7. Place in refrigerator to cool.
8. Cut into squares, and enjoy! Number of servings will depend on how big you cut the pieces!