RECIPE: Peanut Butter Fudge
  2.5 cups granulated sugar
  1 cup evaporated milk or half-and-half
  1/2 teaspoon salt
  1.5 cups miniature marshmallows
  2 cups peanut butter (either chunky or smooth)
  1 teaspoon vanilla

  Preliminaries: Butter well an 8-by-8-inch baking pan; set aside.

  Procedure: In a large sauspan, combine sugar, milk and salt.
Bring to a full rolling boil, stirring occasionally.  Boil for 6
minutes.  Remove from heat and stir in marshmallows, peanut butter
and vanilla.  (Work fast, as fudge sets up quickly.)  Pour into
prepared pan.  Refrigerate until set.  (Fudge will remain soft.)
Cut into squares.
  [Orange County Register, Mar17'88]

  [We made fudge as part of our Christmas gift plates one year, and
included both choc fudge & p.b. fudge.  If you do that, by the way,
the trick is to individually wrap each piece in saran wrap so it
won't dry out.  When I get a chance I'm going to try this recipe,
substituting Almond Butter or Macadamia Cashew Butter from Trader
Joe's - if it works out, I'll try to bring some up to the July 21
Cooking Picnic in Portland.]

June 1991

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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