3 c. sugar
3/4 c. butter
2/3 c. Carnation evaporated milk
1 (7 oz.) jar marshmallow cream
2 c. peanut butter chips
1 tsp. vanilla extract
3/4 c. finely chopped salted peanuts

In heavy gauge saucepan, combine sugar, butter, and evaporated milk. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter chips; stir until chips melt and mixture is smooth. Add marshmallow cream and vanilla extract; beat until well blended. Pour into foiled lined 13 x 9 inch baking pan. Sprinkle with peanuts and press into fudge. Chill until firm. Makes about 2 1/2 pounds.