4 C sugar
2 5 oz. cans evaporated milk
1 C butter
1 C creamy peanut butter
1 7 oz. jar marshmallow creme
1 C finely chopped peanuts
1 tsp vanilla
1 candy thermometer
Line an 8x8 baking dish with foil, folding foil over the edges. Butter the foil. Set aside.
Butter or lightly grease the sides of a heavy three-quart saucepan. Add sugar, evaporated milk, and butter.
Using a candy thermometer, clipped to the side of the pan as measurement, cook and stir, over medium-high heat, until it reaches 236 F degrees.
Remove from heat. Add peanut butter, marshmallow creme, peanuts, and vanilla. Mix well.
Spread fudge mixture into dish. Cool to room temp before covering with foil or plastic wrap. Chill in fridge for four hours before cutting into squares.