White Peanut Butter Fudge

Yield: about 5 pounds

Ingredients

• 5 cups granulated sugar
• 1 (12 ounce) can evaporated milk
• 1 (28 ounce) jar peanut butter (creamy or chunky)
• 7 ounces Marshmallow Creme
• 1 teaspoon vanilla extract

Instructions

1. Combine peanut butter, Marshmallow Creme and vanilla extract in a bowl. Set aside.
2. Bring sugar, evaporated milk to a boil in a heavy pan. Boil for 6 minutes at an even heat.
3. Pour peanut butter, marshmallow and vanilla extract over hot ingredients. Beat until smooth.
4. Pour onto a large cookie sheet with sides.
5. Place in the refrigerator for about 30 to 45 minutes or until hard enough to cut into pieces.