Ingrédients :
4 cups sugar
1/2 cup corn syrup
2 sticks butter
1 cup evaporated milk
1 Tbs vanilla
1 cup creamy peanut butter
2 Tbs marshmallow cream
Combine sugar, corn syrup, butter, and milk in heavy bottom saucepan.
Using a candy thermometer, cook to 242 degrees (soft ball), stirring frequently.
Remove from heat.
Stir in remaining ingredients and mix well.
Spread into greased or parchment lined 9×13 pan.
Allow to cool and cut into squares.
*Obviously I did this batch into a round pie pan.
*Don’t overcook or fudge will be crumbly.