Peanut Butter Fudge

Peanut Butter Fudge

3 cups sugar
3/4 cup butter
1 small can 5 oz or 2/3 cup evaporated milk
1 1/2 to 2 cups peanut butter (creamy or chunky)
1 jar (7 oz) marshmallow creme
1 tsp vanilla

Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until can form a soft ball in a cup of cold water. Remove from heat. Stir in peanut butter and marshmallow creme until melted; stir in vanilla.
Spread immediately in foil lined 9 inch square pan. Cool at room temperature at least 4 hours. Cut into squares, store in airtight container, makes about 3 lbs.