Fantasy Peanut Butter Fudge

• 3 cups sugar
• 3/4 cup butter (1 1/2 sticks)
• 2/3 cup evaporated milk
• 12 ounces reese's peanut butter chips
• 1 (7 ounce) jar kraft jet puffed marshmallow creme
• 1 teaspoon vanilla
• 1 cup walnuts (optional)

1. Line a 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
2. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minute or until candy thermometer reaches 234u0b0F, stirring constantly to prevent scorching. Remove from heat.
3. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
4. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

sugar, butter, milk, butter chips, marshmallow creme, vanilla, walnuts

Taken from www.food.com/recipe/fantasy-peanut-butter-fudge-271993 (may not work)