4 c. sugar
1 can evaporated milk
1 stick butter
2 c. chunky peanut butter
2 c. marshmallow fluff
1 tsp. vanilla
1 c. chopped walnuts

Put the first 3 ingredients in a 4 quart saucepan. Heat to 236 degrees (must use candy thermometer) over medium high heat. Stir constantly. Have the remaining ingredients already measured and ready. Also have a 9x13 inch buttered pan ready. Once above mixture reaches 236 degrees, remove from heat and quickly add peanut butter and marshmallow. Once blended, add nuts and vanilla. Pour immediately into buttered pan. Must work extremely quickly so that smoothest fudge results.