Creamy Peanut Butter Fudge
1 13" x 9" pan
4 cups granulated sugar
1 cup light brown sugar, packed
1/2 cup butter
1 (12 ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract
Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of the pan and set aside.
In a medium heavy saucepan, combine sugars, butter and evaporated milk over medium heat. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat. Stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth. Spread in prepared pan.
Cool until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
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