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.