Peanut Butter Fudge Recipe

2 sticks margarine or butter
4 cups sugar
11/2 ounces light corn syrup and enough evaporated milk to make 1 cup
1 18-ounce jar peanut butter
1 7-ounce jar marshmallow crème
1 teaspoon vanilla
1/2 cup chopped pecans (optional)

Melt margarine in medium saucepan. Add sugar, syrup, and milk. Bring to a boil and cook five minutes. Remove from stove. Add peanut butter, marshmallow crème, vanilla, and pecans, if desired. Pour into greased 9-by-13-inch pan. Cool and cut in squares.

Tips From Our Test Kitchen: Put peanut butter and marshmallow crème into a separate bowl before starting, making it easier to add all at one time after sugar is cooked. Try lining the prepared pan(s) with overlapping wax paper greased on both sides. The fudge will come out easier. Just peel off the paper and cut. This recipe makes enough fudge to split between two pans since not everyone likes nuts. Refrigerate fudge.