This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Peanut Butter Fudge

Place in warm bowl:

1 pt. marshmallow cream
1 cup peanut butter (chunk or smooth)

Cook the following until it reaches soft ball stage (235°)
Stir all the time–

2 c. sugar and 2/3 c. milk

Then add:

1 tsp. vanilla

Pour over peanut butter & marshmallow cream.

Stir til smooth & creamy. (Part of shine should be gone!)

Pour into 8″ square or 9″ pan.

Let set then cut.