4 cups of sugar
1/2 cup of butter
1 can of evaporated milk (12 oz.)
1 (7 oz.) jar of marshmallow cream
1 cup of peanut butter
1 to 1/2 teaspoons of pure vanilla extract
Add butter (melt slightly) before adding sugar and evaporated milk in a 4-quart heavy-bottom saucepan over medium-high heat, and stir until mixture begins to boil. Then immediately, turn down the heat to medium and continue to stir for 8 to 9 minutes, or until the candy thermometer reaches 234 degrees F.
Remove from heat. Begin to add marshmallow cream and peanut butter, a spoon full at a time, to hot sugar mixture with a buttered or oiled spatula. Then using large wooden spoon, stir between adding until well blended. Add vanilla extract; stir well.
Remember to pour Peanut Butter Fudge, immediately, into the prepared 13″ by 9″ foil-lined dish. Finally, cool Fudge on a cooling rack for 2-3 hours.
Once done, make sure to remove Fudge from the dish and wrap in foil or plastic wrap then store in an airtight container.