PEANUT BUTTER FUDGE

Into large heavy pan place 2 lbs. confectioners sugar, 1/2 cup butter or margarine, and 1 can evaporated milk.  Cook over medium heat stirring constantly until ingredients melt.  Continue cooking to soft-ball stage (235F on candy thermometer).  Remove from heat, quickly stir in 1 jar (7 oz) marshmallow cream and 1 jar (18 oz) peanut butter.  Pour into 2 8x8x2" greased pans.  Cut into squares when cold.  Makes 5 lbs.

First of all, there's nothing more delicious to smell than peanut butter fudge in the making....mmmm.  I used a candy thermometer and at the precise moment poured it all into one oblong buttered pan instead of the 2 pans.  Unfortunately it got really dry and crumbly and flakes when you cut it.  Still tastes good, but I have a better recipe for peanut butter fudge that I already make at Xmas.  In all fairness however, this recipe apparently came from someone named Edna, so nice try Edna!  It smelled great anyway.