Grammy's Peanut Butter Fudge
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4 cups sugar
2 cans (5 ounces each) evaporated milk, about 1-1/3 cups
1 cup butter
3/4 cup peanut butter pieces
1 jar (7 ounces) marshmallow creme
1 cup finely chopped peanuts
1 teaspoon vanilla
Line 8x8x2-inch baking pan with foil. Extend foil over edges. Butter foil. Set aside.
Butter sides of a heavy 3-quart saucepan. Add sugar, evaporated milk and butter. Clip a candy thermometer to the side of the pan. Cook and stir over medium-high heat to 236 degrees, or soft-ball stage, about 12 minutes.
Remove saucepan from heat. Remove thermometer. Add peanut butter pieces, marshmallow cream, peanuts and vanilla. Stir until peanut butter peices are melted. Spread into prepared pan. Score into 36 squares while warm. When firm, cut into squares. Cool completely and wrap with plastic wrap. Store in refrigerator.
Yields 3-1/2 pounds.