2 (1 lb. ea.) boxes confectioners' sugar (Domino)
1/2 cup (1 stick) butter
1 (12 oz.) can evaporated milk (Carnation)
1 (7 oz.) jar marshmallow creme (Kraft)
1 (18 oz.) jar peanut butter (your favorite)
1 tsp. vanilla

Butter a 13x9-inch pan; set aside.

In a large Dutch oven, over low heat, stir in confectioners' sugar, butter and evaporated milk. Continue cooking until mixture reaches the soft ball stage (234°F on a candy thermometer), stirring constantly. Remove from heat.

Quickly stir in marshmallow creme, peanut butter and vanilla. Pour mixture into prepared pan and chill until firm or overnight.

Makes 4 to 5 pounds of delicious fudge.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Mary Herrera