author: Drue Decker
directions: 'Butter pan…I use a 10x15” jelly roll pan.


  Cook milk, sugar and butter to soft ball stage.  Add marshmallow crème and peanut
  butter.  Beat mixture until thick and pour into prepared pan. Cut into small squares
  when cool.  Store in refrigerator—lay a paper towel on top before closing container
  to absorb moisture.'
ingredient_blocks:
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '5'
    name: sugar
    note: null
  - amount:
      alternatives: []
      range_: null
      units: large
      value: '1'
    name: Can evaporated milk
    note: null
  - amount:
      alternatives: []
      range_: null
      units: stick
      value: '1'
    name: Butter
    note: null
  - amount:
      alternatives: []
      range_: null
      units: oz.
      value: 3¾
    name: Marshmallow Crème
    note: null
  - amount:
      alternatives: []
      range_: null
      units: oz.
      value: '12'
    name: peanut butter
    note: null
  name: null
name: Peanut Butter Fudge
source: null
tags: null
url: null
yield_: 5 lb.