Peanut Butter Fudge

1 can evaporated milk

4 cups brown sugar

1/4 cup butter

1 7 ounce jar marshmallow crème

1 10 ounce jar creamy peanut butter

1 tsp vanilla extract

Grease a 9x13 inch baking dish. In a pot over medium heat, melt the butter and combine in the brown sugar and evaporated milk stirring constantly.

Bring to a boil and get up to softball stage (I recommend using a candy thermometer to get to 235 degrees) takes about 7-8 minutes.

Remove from heat; stir in marshmallow crème until well incorporated and melted.

Stir in peanut butter and vanilla until smooth; spread in the prepared baking dish.

Let it cool completely before cutting it into squares.