Peanut Butter Fudge 2

Course : Fudge
Serves: 1
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1 1/2 sticks parkay spread oleo
3 cups sugar
2/3 cup pet milk
7 ounces marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla
12 ounces jif creamy peanut butter

Preparation / Directions:

Bring oleo, sugar, and milk to a roiling boil them turn on medium and cook 5 minutes more. Take off stove and add peanut butter stir well. Add the marshmallow creme and the nuts and vanilla stir well. Put in 9x13 pan sprayed with Pam. Cool at room temperature. Cut to the size you like and store in refrigerator. Melts in your mouth, when I make this I always have to double it, as friends always ask for it.

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