3 c. sugar
3/4 c. (1 1/2 sticks) butter
2/3 c. evaporated milk
1 (12 oz.) pkg. peanut butter chips (Reese's)
1 (7 oz.) jar marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla extract
Walnut halves (opt.)

Combine sugar, butter and evaporated milk in a heavy 2 1/2 to 3 quart saucepan; bring to a boil, stirring constantly to prevent scorching. Continue boiling for 5 minutes over medium heat, or until candy thermometer reaches 234 degrees. Remove from heat; stir in peanut butter chips, until melted. Add marshmallow creme, nuts and vanilla; beat until well blended and pour into a buttered 11 3/4" x 7 1/2" x 1 3/4" glass cake pan. Top with walnut halves, press into fudge. Cool at room temperature; cut into squares. Makes 3 pounds.

NOTE: For chocolate fudge, substitute 1 (12 oz.) package semi sweet real chocolate morsels and follow recipe; or use a half package (1 cup) of the peanut butter chips and half package (1 cup) of the chocolate morsels for peanut butter chocolate fudge.