2 lb. white sugar
2 lb. light or dark brown sugar
1 1/2 c. milk
16 oz. container marshmallow fluff
28 oz. container peanut butter
Vanilla to taste

In pot, bring sugars and milk to hard boil. Boil hard for 5 minutes. Use wooden spoon stirring around edge and bottom to keep from sticking. Remove from heat; immediately stir in marshmallow fluffy, peanut butter and vanilla.

Stir hard until it starts to thicken and dissolve. Pour into 9 x 13 inch pan. When fudge dents to your finger, cut in strips before it hardens. Cover with wax paper and cool. After it is cold, turn out on tray with wax paper and towel to keep it from drying out. Store in cool place.