Recipe - Langs Crunchy Peanut Butter Fudge

2 pound Sugar, powdered
One fourth pound Butter
1 cn Evaporated milk
1 Jar of marshmallow cream
1 Jar of crunchy peanut butter

Combine sugar, butter and milk in a large, heavy pot. Bring to a boil
stirring constantly. Be very careful not to burn!!! Cook until mixture
forms a firm ball when tested in cold water. About 15 minutes of boiling.
Remove from heat and add the marshmallow cream and the peanut butter and
mix thoroughly. Turn into a 9x12 buttered pan and allow to partially set.
cut into serving size pieces and allow to fully set. This is the original
recipe. Adding an extra jar of peanut butter still makes an excellent
fudge which is more peanut buttery and less sweet.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini