Aunt Hannah’S Foolproof Peanut Butter Fudge

1. 1

   Lightly butter or grease a 13x9 pan; set aside.

2. 2

   Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.

3. 3

   Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.

4. 4

   Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).

5. 5

   Boil 12 minutes (more or less), stirring constantly.

6. 6

   Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.

7. 7

   Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.

8. 8

   Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

No additional tips available.