2 cups granulated Sugar
2/3 cup Milk
1 Cup Marshmellow Creme
1 Cup Peanut Butter (creamy or chunky)
1 tsp. Vanilla
Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage, or about 236 deg. F on candy thermometer. Remove from heat and stir in remaining ingrediants. Pour candy mixture into a greased 8x8 pan (glass is best) and chill. Cut peanut butter fudge into squares when cool and firm.
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