2 cups firmly packed light brown sugar
2 cups granulated sugar
¾ cup whole milk
½ teaspoon salt
2 cups marshmallow crème
2 cups chunky peanut butter
1 teaspoon vanilla
In a large saucepan mix the sugars and milk. Bring the mixture to a boil over medium heat. Boil, stirring constantly, for about 5 minutes, or until the temperature reaches between 234 and 240 degrees on a candy thermometer.
Remove from the heat and add the salt, marshmallow crème, peanut butter, and vanilla. Mix briskly and thoroughly. Line a 13 × 9-inch pan with buttered foil that overlaps the edges of the pan. Pour in the fudge. Cool and then remove the foil to cut the fudge into squares.
Makes 8 to 9 dozen
Mary McGee, Queenie
Scarlet Women of Portsmouth,
Portsmouth, New Hampshire