5 c. sugar
2 sticks of butter, melted
1 lg. can of Carnation milk
1 (16 to 18 oz.) jar crunchy peanut butter
1 tsp. vanilla
1 sm. pkg. chopped nuts (opt.)

Butter cookie pans before starting to boil sugar. Gradually stir and bring to boil sugar, butter and milk until soft ball forms. (Use cold water to test fudge mixture.) Add peanut butter, marshmallow creme, vanilla and nuts. Stir until well mixed. Pour into buttered pans.