Get ready in a well buttered plate:

1 c. peanut butter
2 tbsp. heaping marshmallow
1 tsp. vanilla

In pan:

2 c. sugar
1/2 c. milk (whole or low fat "not skim")

Heat above ingredients to boiling point; then an additional 2 to 3 minutes from there, stirring constantly until bubbly.

Add cold ingredients to hot ingredients. Mix well. Immediately pour into 8x10 pan for thick fudge or 8x12 for thin. Chill for 2 hours. Makes 24 to 40 pieces.

If you like nuts in your fudge; you can substitute 1 cup crunchy peanut butter; either way it's delicious.