4 c. sugar
2 (5 oz.) cans evaporated milk
1 c. (2 sticks) butter
1 (10 oz.) pkg. peanut butter chips
1 (7 oz.) jar marshmallow cream
1 c. finely chopped peanuts
1 tsp. vanilla

Line 8 x 8 x 2-inch baking pan with foil, extending foil over edges. Butter foil. Set pan aside. Butter sides of heavy 3-quart saucepan. Combine sugar, milk and butter in prepared saucepan and bring to boil, stirring over medium-high heat. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236°F soft-ball stage (about 12 minutes). Remove saucepan from heat; remove thermometer. Add peanut butter chips, marshmallow cream, peanuts and vanilla; stir until chips are melted. Spread in prepared pan. Score into square while warm. When firm, cut fudge into squares. Store in refrigerator.

Serves 36.