Peanut Butter Fudge

• 2 cups white sugar
• 2/3 cup canned evaporated milk
• 1 cup marshmallow cream
• 1 cup peanut butter

Mix sugar and canned milk, and cook in pot (bring to boil). Start on high, then turn the heat back, but keep it boiling. Stir often, bring to ball stage by lifting some out with spoon and dumping into small bowl with water; then lift with fork to make sure it starts to ball up (approx 3-4 minutes after it begins to boil). If it falls apart, it needs to boil longer. If you boil too long it gets dry and stiff, and the fudge will not be soft and creamy. Remove from heat and add marshmallow cream and peanut butter - stir by hand with spoon and pour into buttered pan. Cut into squares when cool.

• measure out your marshmallow cream and peanut butter before starting and keep it in a mixing bowl because you only have a minute or two to mix it up at the end
• use a spatula instead of a wooden spoon the whole time
• stir everything from start to finish so the sugar doesn't turn into dark brown clumps