1 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1 pinch salt
1/4 pound peanut butter
1 cup brown sugar
1/2 cup evaporated milk
1 cup marshmallows
Cook sugars, butter, milk and salt to soft ball stage.
Add marshmallows an peanut butter just before removing from heat. Do not
stir.
Cool to room temp.
Add flavoring.
Beat until creamy, thick, and holds shape. Pour into well buttered shallow
pan.
I doubled the recipe and put in a jellyroll pan. It still was not enough
to completely fill the pan and have thick pieces of fudge.