Peanut Butter Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. Parkay margarine
2/3 c. evaporated milk
1 c. peanut butter
7 oz. jar Kraft Marshmallow Creme
1 tsp. vanilla

Preparation

Combine sugar, margarine and evaporated milk in heavy 1 1/2-quart saucepan.
Bring to full rolling boil, stirring constantly.
Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching.
Remove from heat. Stir in peanut butter until melted.
Add Marshmallow Creme and vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch pan.
Cool at room temperature.