From Paulette Vickery's Recipe Collection

Peanut Butter Fudge

candies

2 cup sugar
2/3 cup evaporated or canned milk
1/2 pint marshmallow creme, 1 cup
1 cup chunky peanut butter
1 pkg chocolate chips, 1 cup
1 teaspoon vanilla

Grease bottom and sides of heavy, 2 quart saucepan. In saucepan, combine sugar and canned milk. Cook and stir over medium heat, until sugar dissolves and mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches Soft Ball Stage. Remove from heat. Add remaining ingredients and stir until well blended. Pour fudge into a 9 inch pan lined with plastic wrap. Score fudge into squares while still warm, then cut when fudge is firm. Makes 2 pounds.

Yield: 24 servings