1 (12 oz.) jar peanut butter
1 (7 1/2 oz.) jar Kraft marshmallow cream
5 c. sugar
1 stick butter
1 can evaporated milk

1. In a large mixing bowl (not plastic) place the peanut butter and marshmallow cream. Set aside.

2. In a heavy pan put the sugar, butter and milk. Blend with a wooden spoon.

3. Start cooking mixture on high heat, stirring constantly to prevent sugar from burning. When it reaches a full boil, lower heat to medium high and continue stirring for 5 to 6 minutes. Mixture will look like taffy when cooking is done. Do not turn burner off during cooking time!

4. Pour cooked mixture over peanut butter and marshmallow cream mixture. Blend with wooden spoon until fudge looks and feels creamy. It should pour smoothly onto large cookie sheet. Spread smoothly and quickly, before it starts to set. Let cool.

Makes approximately 4 1/2 pounds.