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2 c. peanut butter
1 stick butter
1 small jar marshmallow cream
4 c. sugar
1 can milk

Put sugar, milk, butter into pan, stirring constantly. Use a
candy thermometer for best results. When temperature reaches soft
ball, stir in peanut butter and marshmallow cream, then pour into
a pan. To prepare the pan use a cookie sheet lined with wax
paper, then coat wax paper with butter.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.