Peanut Butter Fudge

• 4 c. sugar
• 2 (5 oz.) cans evaporated milk
• 1 c. (2 sticks) butter
• 1 (10 oz.) pkg. peanut butter chips
• 1 (7 oz.) jar marshmallow cream
• 1 c. finely chopped peanuts
• 1 tsp. vanilla

1. Line 8 x 8 x 2-inch baking pan with foil, extending foil over edges.
2. Butter foil.
3. Set pan aside.
4. Butter sides of heavy 3-quart saucepan.
5. Combine sugar, milk and butter in prepared saucepan and bring to boil, stirring over medium-high heat.
6. Clip candy thermometer to side of pan.
7. Cook and stir over medium heat to 236u0b0 soft-ball stage (about 12 minutes).
8. Remove saucepan from heat; remove thermometer.
9. Add peanut butter chips, marshmallow cream, peanuts and vanilla; stir until chips are melted.
10. Spread in prepared pan.
11. Score into square while warm.
12. When firm, cut fudge into squares.
13. Store in refrigerator.
14. Serves 36.

sugar, milk, butter, peanut butter, marshmallow cream, peanuts, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=149938 (may not work)