Peanut Butter Fudge
1 1/3 cups creamy peanut butter
1 cup marshmallow creme
3 cups sugar
1 tablespoon white vinegar
2 tablespoons white karo syrup
1 cup Carnation Evaporated milk
PAM cooking spray
Pre-measure the peanut butter and marshmallow cream and set aside.
Very lightly spray 9 X 13 inch baking dish with PAM, wipe out the
excess with a paper towel. set aside.
In a pan, combine the sugar, white vinegar, white KARO Syrup, and
Carnation evaporated milk.
Bring to a boil over medium heat, STIRRING CONSTANTLY.
Boil for 4 (four) minutes, (5 minutes at high altitude) STILL
STIRRING CONSTANTLY.
Take off heat. Stir in peanut butter and marshmallow
cream. Beat until smooth and candy starts to loose its gloss.
Pour into greased 9 X13 baking dish, cover with Saran Wrap, and put
in refrigerator overnight.