4 cups sugar
1/2 cup butter
1 (12 oz.) can evaporated milk
1 (7 oz.) jar marshmallow cream
1 cup peanut butter
1 1/2 teaspoons pure vanilla extract
1. In a 4-quart heavy bottom sauce pan, over medium-high heat, add butter (melt slightly) before adding sugar and evaporated milk. Stir until mixture begins to boil. Turn down heat, to medium, continue to stir until candy thermometer reaches 234 degrees F, (about 8-9 minutes).
2. Remove from heat. Using a buttered or oiled spatula begin to add marshmallow cream & peanut butter, a spoon full at a time, to hot sugar mixture. Stir between adding with large wooden spoon until well blended. Add vanilla extract; stir well.
3. Immediately, pour Peanut Butter Fudge into prepared 13″ by 9″ foil lined dish. Cool Fudge on cooling rack for 2-3 hours.
4. Remove Fudge from dish. Wrap in foil or plastic wrap then store in airtight container.
Makes 36 (1″by1″) squares.