4 c. granulated sugar
1/4 lb. butter
13 oz. can evaporated milk
13 oz. jar marshmallow creme
12 oz. jar plus 2 tbsp. peanut butter (you may use chunky if you so desire)
1 tsp. vanilla

Combine sugar, butter and evaporated milk in a saucepan. Bring to ab oil. Cook for 20 or 25 minutes at a rolling boil. YOU MUST STIR CONSTANTLY. Watch carefully so it does not burn.

After 25 minutes, remove from heat and add remaining ingredients. Beat until fudge thickens. Pour into two 8 inch pans or 10 inch x 6 inch pan greased well with butter. About 5 pounds.

NOTE: If you make only half of amount of ingredients, cook fudge only half the amount of time.

(Lehighton)