4 c. sugar
1 (12 oz.) can evaporated milk
1/2 c. butter
1 (7 oz.) jar marshmallow cream
1 c. creamy peanut butter
1 c. chopped walnuts
1 1/2 tsp. vanilla
Walnuts

Line a 13 x 9 x 2 inch baking pan with foil; extend foil over edges. Combine sugar, evaporated milk and butter in a heavy 3 quart saucepan. Cook and stir over medium high heat to boiling. Clip candy thermometer to side of pan. Cook, stirring frequently, over medium heat to 234 degrees.

Remove saucepan from heat; remove thermometer. Add marshmallow cream, peanut butter, walnuts, and vanilla. Pour into pan. Score fudge into squares while warm, and garnish by pressing additional walnuts lightly into fudge. When firm, cut into squares. Store in refrigerator. Makes about 4 pounds.