Peanut Butter Fudge

I have always had a weakness for peanut butter fudge. I don't care for chocolate fudge, but I can nibble on PB fudge all day. In college I used to buy a block of it and cut tiny little slivers off each day. It would last almost the whole weak thanks to my rationing skills. And then I learned to make it for myself...and gained a lot of weight LOL!
Anyway, it is really easy after the first time.

* 3 cups sugar
*1 stick butter
* 1 cup milk
* 1 jar marshmallow cream
* 1 cup peanut butter

1. In a large sauce pan bring the sugar, butter and milk to a boil. Cook, stirring constantly to prevent scalding, until a candy thermometer reaches the soft ball stage. This will take about 7 to 10 minutes. (I think my candy thermometer is broken. It never reached the soft ball stage but I've made this enough to recognize it was done.)

NOTE: If you don't have a thermometer you can test it by putting a few drops in cold water (really cold water). Soft ball stage means that when cooled, the sugar mixture can be rolled into a ball, but it is still soft and squishy. If you cook the mixture too long your fudge will be grainy and if you don't cook it long enough it won't set up enough for you to cut and eat with your fingers.

2. Once you have reached the soft ball stage, remove from the heat and add the peanut butter and the jar of marshmallow cream. Stir until well mixed and smooth. Pour it into a buttered 9x13 inch pan. Let cool completely (a few hours), cut into squares and enjoy!