Grandma Evelyn'S Peanut Butter Fudge

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   First you will need the following utensils:.

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   1 Heavy Stock Pot.

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   1 Small Glass of Cold Tap Water.

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   Wooden Spoon.

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   Teaspoon.

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   1 Greased 9x12 in Cake Pan.

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   Place first 3 ingredients in Pot, and over Medium High Heat bring to a rolling boil. *Stirring Constantly* to prevent Burning.

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   Once you have reached a rolling boil , continue to boil for several Minutes.

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    Take your teaspoon and gather up a small amount and drop it into the glass of cold water. If it forms a soft ball, it is done. If not, continue to boil for another minute or two until it does.

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    Once it has reached the soft ball stage, Immediately remove from heat and add the remainder of the ingredients in this order:.

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    Marshmallow fluff , Peanut butter, Vanilla and nuts.

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    Immediately pour into cake pan and spread if necessary. Let Cool at room.

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    temperature.

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    This Fudge can be stored in the freezer for up to one year wrapped tightly in Plastic wrap and then in Foil.

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    Wonderful for the holidays or that special gift for someone You love.

* Per serving · 4 servings · Values may vary.

No additional tips available.