1 (12 oz.) can evaporated milk (Carnation)
4 1/2 cups sugar
1/2 cup (1 stick) butter
1 (12 oz.) bag peanut butter chips
1 (7 oz.) jar marshmallow creme (Kraft)
1 tsp. vanilla (optional)

In a large heavy saucepan mix evaporated milk, sugar and butter. Bring to a boil and boil for 5 minutes (don't skimp on the time!)

Remove from heat and stir in peanut butter chips, marshmallow creme and vanilla until well blended (I use a hand mixer). Pour onto a wax paper lined cookie sheet with edges and let cool overnight.

Note: Fudge should be soft but not mushy. If still too soft, flip the whole sheet over and remove the wax paper to let the bottom side dry up a little before cutting.

Cut into 1-inch squares.

Variation: For a chocolate fudge, use chocolate chips.

Submitted by: JMN