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Peanut Butter Fudge
1 c Sugar
1 c Light brown sugar; firmly packed
1/2 c Half-and-half
2 tb Light corn syrup
1/4 c Butter or margarine
1/2 c Crunchy peanut butter
1/2 c Marshmallow cream
2 ts Vanilla extract
Combine sugars, half-and-half, and corn syrup in a Dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235 degrees), stirring occasionally. Remove from heat. Add butter, peanut butter, marshmallow cream, and vanilla; stir until smooth. Pour mixture into a buttered 8-inch square pan, spreading with a spatula. Cool and cut into squares. Yield: 1-3/4 pounds.
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