Decadent and smooth peanut butter fudge tastes exactly like the holidays.
2 cups sugar
2/3 cup evaporated milk
1 cup marshmallow creme
1 cup smooth peanut butter (I use Jif)
1 teaspoon vanilla extract
Spray or butter an 8x8 inch pan and set aside.
Clip a candy thermometer onto a medium sauce pan and put it over medium heat. Add sugar and evaporated milk and stir to combine. Heat mixture to the soft ball stage (234 degrees F), stirring frequently. Once it starts to bubble, I stir it constantly.
Either before you start to boil the sugar or just after you add it to the pan, measure out your marshmallow creme, peanut butter, and vanilla. Just put it in a cereal bowl, so it will be ready to add all at once later.
As soon as your sugar mixture reaches the proper temperature, remove it from the heat and add remaining ingredients. Stir until smooth. This could take a while, but just keep working at it until it all comes together.
Pour the fudge into your waiting pan and allow it to cool. I let mine sit at room temp overnight, but then put it in the fridge. It's still 80 degrees in my kitchen. If you live in a cool place, there's no need to refrigerate it.
Once it's set, cut the fudge six times in each direction, gently remove from the pan, and stand back and see how long it lasts.