Title: Peanut fluff fudge
 Categories: Candies
      Yield: 2 Pounds
 
      2 c  Sugar
      1 c  Milk
    1/2 ts Salt
      1 c  Marshmallow creme
    1/2 c  Peanut butter
 
  Peanut Butter Fudge:  Grease 8 by 8 inch baking pan; set aside. Into
  a 6 quart heavy saucepan, measure sugar, milk and salt. Over medium
  heat heat to boiling, stirring constantly.
  
  With candy thermometer in place, cook, without stirring, until
  temperature reaches 235 F or soft ball stage (when a small amount of
  mixture dropped into very cold water forms a ball which flattens on
  removal from water). Remove saucepan from heat.
  
  Without stirring, allow mixture to cool to 110 F or lukewarm, about 45
  minutes (bottom of pan will feel comfortably warm).
  
  Stir in marshmallow creme and peanut butter. With a wooden spoon, beat
  mixture until it holds its shape and loses some of its gloss, about 5
  to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about
       30    minutes.
  
  :          Source: Mom's old magazine clippings- 1940's to 1970's
  :          Green Bay (WI) Press Gazette, December 13, 1978
  :          per Sallie Krebs