3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (7 oz.) jar marshmallow creme
1 (12 oz.) (2 c.) peanut butter morsels
1 tsp. vanilla extract
3/4 c. finely chopped peanuts, optional

In a heavy guage saucepan, combine sugar, butter and milk. Bring to a full rolling boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add morsels, stir until melted and mixture is smooth. Add marshmallow creme and vanilla; beat until well blended.

Pour into foil-lined 9 x 13 inch baking pan. Sprinkle with peanuts and press into fudge. Chill until firm. Makes about 2 1/2 pounds.