Summer’s Version of Peanut Butter Fudge

4 cups sugar
1 stick margarine or butter
1 (13 ounce) can evaporated milk
1 cup peanut butter
8 ounces marshmallow cream

Mix the sugar, butter, and milk together in a saucepan. Heat over medium high; after it starts to boil, continue boiling for 7 minutes.

Remove from heat and stir in peanut butter and marshmallow cream, stirring well until it’s beautifully creamy and you’re dying to dip your whole hand into it.

Pour into a buttered 13 x 9 inch pan, keep your hands to yourself and allow it to firm until ready to cut.

This is one of my favorite warm weather candies to make. It’s fast and easy, the kitchen doesn’t get heated up, and (as an extra bonus) having fudge in a non-December month usually catches people off guard. Then they’re your servant for a few days out of gratitude.