Marshmallow Peanut Fudge

2 cups granulated sugar
2/3 cup milk
1 small jar Marshmallow Creme
1 cup peanut butter
1 teaspoon vanilla extract

Put sugar and milk in a saucepan. Clip a candy thermometer to the side of the saucepan. Cook to the soft ball stage (234 degrees F).

Add remaining ingredients. Mix well and pour into a buttered 9-inch square pan. Cool and cut in squares.

Makes about 2 pounds.