Elizabeth's Peanut Butter Fudge

Ingredients for 15 oz. jar of fluff: 4 cups white sugar 1-1/3 cups evaporated milk 2 cups Skippy Chunky Peanut Butter 15 oz. marshmallow fluff

Ingredients for 13 oz. jar of fluff: 3 cups white sugar 1 cup evaporated milk 1-1/2 cup Skippy Chunky Peanut Butter 13 oz. marshmallow fluff

Directions:
Check the jar of marshmallow fluff and see how many ounces it is; then make sure you use the correct set of ingredients above.

Grease and set aside a 9x13" baking dish. Measure peanut butter and marshmallow fluff into a large mixing bowl and set aside. Combine sugar and milk in a large flat-bottomed saucepan. Over high heat, stirring constantly, cook to the soft-ball stage. Pour hot mixture over fluff and peanut butter and stir well. Quickly pour mixture into the greased dish. Cut before fudge cools completely.

Notes:
This recipe was given to me by my mother-in-law, Elizabeth Netz, a candy-maker extraordinaire in her day. She will be 90 years old tomorrow.