Peanut Butter Fudge

3 cups sugar
3/4 cup butter (1 1/2 sticks)
1 small can (5 oz) evaporated milk (2/3 cup)
1 bag (10 oz) bag peanut butter chips
1 jar (7 oz) marshmallow creme
1 t vanilla

Line 9 inch square pan with foil, set aside. Place sugar, butter and evaporated milk in large pot. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 minutes or 234 degrees (F) on a candy thermometer. Remove from heat.

Add peanut butter chips and marshmallow, stirring until completely melted. Add vanilla and mix well.

Pour into foil lined pan and let set at room temperature for about 4 hours, or until completely cooled. Store covered at room temperature.

Makes 3 lb. or 40 servings, about two squares each.