3 c. sugar
3/4 c. butter
1/2 c. evaporated milk (NOT condensed)
1 1/2 c. peanut butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla

Stir butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in peanut butter until melted. Add remaining ingredients, mixing until well blended. Pour into greased 9"x9" or 13"x9" pan. Cool at room temperature. Cut into squares. 3 pounds fudge.