I don't have that one but I saved this one posted by Jenn here a while back.

My mom made this for many years every Christmas. The original recipe had 1 jar of marshmallow cream, but we thought it made the fudge too sweet so she left it out. Source: Better Homes & Gardens
Peanut Butter Fudge

Butter sides of heavy 2-qt. sauce pan. In it, combine 2 cups granulated sugar and 2/3 cup milk. Stir over medium heat until sugar disolves and mixture boils. Cook to softball stage. (NOTE: Do not cook too long or mixture will be too dry.)

Remove from heat; quickly add:

1 cup chunky peanut butter
1 6-oz. package (1 cup) semisweet chocolate chips
1 tsp. vanilla

Blend. Pour into buttered 9x9x2 pan*. Score, cut when firm.

*A cookie sheet can be used instead for thinner pieces.

Thanks Ginger for saving and posting that. :-) I haven't made it in a while but it's been a favorite in my family for years.

If you are interested, I will post the recipe with the marshmallow cream included. Since we leave it out, we have to be very careful to not overcook or the mixture will be dry. And, not everyone will find it too sweet with the marshmallow cream.

Jen

Sure! I love marshmallow cream if you want to post it. Thanks.

Don't forget the no-fail fudge using sweetened condensed milk! Elilminates the added sugar [not that the chips, peanut butter, and scm don't have ENOUGH sugar!].

Easy, Easy Peanut Butter Fudge Recipe

12 oz Package semisweet chocolate -morsels
12 oz Jar crunchy peanut butter
14 oz Can sweetened condensed milk
Put chocalate chips and peanut butter into a microwave-safe dish. Microwave on high 1-2 minutes until chips have completely melted. Add sweetened condensed milk; stir until mixture is of a uniform consistency. Pour into an 8x8 square pan lined with wax paper. Refrigerate until firm. Cut into 1" pieces. Yield: 1-1/2 pounds or 16 servings.

Easy Five Minute Fudge Recipe
1 c Condensed milk-Eagle Brand 14 oz
Salt-dash
2 c Nuts-chopped
1 ts Vanilla
1 pk Chocolate chips
12 oz * * Semi-sweet or milk chocolate
Heat the above in a saucepan (except nuts) until the chips are melted. Add nuts; stir. Spread in an 8" square pan sprayed with Pam. Cool at room temperature for 30 minutes, then refrigerate. Ready to cut in 2 hours.
cheryva

Ginger, I completely forgot about this. I will post the recipe with the marshmallow cream as soon as I can. Feel free to nudge me if I forget again. :-)

Jen

Ginger -- finally, I remembered! To make my peanut butter fudge recipe with the marshmallow cream, just add 1/2 of a pint jar of marshmallow cream in the same step where you add the peanut butter and chocolate pieces. Here's the recipe again but this time with the marshmallow cream....... And again, thank you for posting it here -- it's one of our old family favorites.

Peanut Butter Fudge

Butter sides of heavy 2-qt. sauce pan. In it, combine 2 cups granulated sugar and 2/3 cup milk. Stir over medium heat until sugar disolves and mixture boils. Cook to softball stage (234°).

Remove from heat; quickly add:

1/2 of a pint jar marshmallow cream
1 cup chunky peanut butter
1 6-oz. package (1 cup) semisweet chocolate chips
1 tsp. vanilla

Blend. Pour into buttered 9x9x2 pan*. Score, cut when firm.

*A cookie sheet can be used instead for thinner pieces.

Thanks, Jenn! I saved it.

You're welcome Ginger -- hope you like it!

Jen