Getting Ready for Christmas before Thanksgiving

Killer Crack Peanut Butter Fudge
Cookie Baker Lynn
eat me, delicious: Peanut Butter Fudge

3 cups sugar
3/4 cup butter
2/3 cup (160 mL) evaporated milk
1 cup peanut butter*
1- 7 oz (198g) jar marshmallow creme
1 tsp vanilla

Combine sugar, butter, and evaporated milk in a heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.

Spread in a buttered 9 x 13 x 2 - inch pan. Cool at room temperature, then refrigerate. Cut into squares when firm.