Peanut Butter Fudge

• 4 c. sugar
• 1/2 c. butter or margarine
• 1 c. evaporated milk
• 1 Tbsp. vinegar
• 1 Tbsp. light corn syrup
• dash of salt
• 1 (12 oz.) jar chunky peanut butter
• 1 (13 oz.) jar Marshmallow Creme
• 1/2 c. finely chopped dry roasted peanuts
• 1 tsp. vanilla

1. Combine sugar, butter, milk, vinegar, corn syrup and salt in a greased 5-quart Dutch oven or kettle.
2. Cook over medium heat to 236u0b0 (soft ball stage), stirring constantly.
3. Remove from the heat. Stir in peanut butter and marshmallow.
4. When almost blended, add peanuts and vanilla.
5. Line a 13 x 9-inch pan with foil; lightly grease it.
6. Pour in fudge; refrigerate until completely cooled.
7. To cut, lift fudge from pan.
8. Remove foil.
9. With a large knife, cut into 1 1/4-inch squares.
10. Store in an airtight container in the fridge.

sugar, butter, milk, vinegar, light corn syrup, salt, chunky peanut butter, marshmallow creme, peanuts, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085855 (may not work)