Peanut Butter Fudge - cooking recipe

Ingredients

1 1/2 sticks margarine
2 c. sugar
2/3 c. evaporated milk
1 pkg. Reese's peanut butter chips
1 (7 oz.) jar Kraft Marshmallow Creme
1 c. chopped nuts (optional)
1 tsp. vanilla

Preparation

Mix margarine, sugar and milk in heavy (2 1/2 to 3-quart) saucepan.
Bring to full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chips until melted.
Add remaining ingredients.
Mix well.
Pour into greased 9-inch square of 13 x 9-inch baking pan or line pan with aluminum foil.
Cool at room temperature.
Cut into squares.
Makes 3 pounds.