Peanut Butter Fudge by Leslie Harrington

3 cups sugar
3/4 cups margarine
2/3 cup evaporated milk
2 tablespoons white Karo syrup

Combine and bring to boil. Boil into softball stage (about 7 minutes). Remove from heat and stir in:

1-12 ounce jar crunchy peanut butter
1 pint marshmallow creme
1 tsp. vanilla

Mix well. Pour into a buttered 8×10 inch pan to cool. Cut into squares.