Categories: Candies, Chocolate, Christmas 
      Yield: 3 servings 
  
----------------------------PEANUT BUTTER FUDGE---------------------------- 
      2 c  Sugar 
      1 c  Milk 
    1/2 ts Salt 
      1 c  Whipped marshmallow creme 
    1/2 c  Peanut butter 
 
------------------------------CHOCOLATE FUDGE------------------------------ 
      2 c  Sugar 
      1 c  Unsweetened cocoa 
    1/4 ts Salt 
      1 c  Milk 
      3 tb Butter or margarine 
      1 c  Whipped marshmallow creme 
      1 ts Vanilla extract 
  
  Servings: about 3 pounds 
   
  DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. 
  (If making only one kind of fudge, use 8 by 8 inch baking pan.) 
   
  Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium 
  heat,heat to boiling, stirring constantly. 
   
  With candy thermometer in place, cook, without stirring, until temperature 
  reaches 235-F or soft ball stage (when a small amount of mixture dropped 
  into very cold water forms a ball which flattens on removal from water). 
  Remove saucepan from heat. 
   
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 
  minutes (bottom of pan will feel comfortably warm). 
   
  Stir in marshmallow creme and peanut butter. With wooden spoon, beat 
  mixture until it holds its shape and loses some of its gloss, about 5 to 7 
  minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 
  minutes. 
   
  Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter 
  layer; allow to set completely. 
   
  Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. 
  Over medium heat,gradually add milk and butter or margarine. Stirring 
  constantly, heat to boiling. 
   
  With candy thermometer in place, cook, without stirring, until temperature 
  reaches 235-F or soft ball stage (when a small amount of mixture dropped 
  into very cold water forms a ball which flattens on removal from water). 
  Remove saucepan from heat. 
   
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 
  minutes (bottom of pan will feel comfortably warm). 
   
  Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture 
  until it holds its shape and loses some of its gloss, about 5 to 7 minutes. 
  Turn into prepared pan. 
   
  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press 
  Gazette (newspaper), December 13, 1978