Peanut Butter Fudge - cooking recipe

Ingredients

1 (5 oz.) can evaporated milk (2/3 c.)
3 c. sugar
1 1/2 sticks margarine or butter (3/4 c.)
1 (7 oz.) jar Kraft marshmallow cream
1 1/2 c. (12 oz.) Skippy peanut butter (can use reduced fat peanut butter if prefer)
1 tsp. vanilla
1 c. chopped nuts (optional)

Preparation

In a 3-quart heavy saucepan, add sugar, butter and evaporated milk.
Cook on medium heat.
Bring to full boil, stirring continually for 5 minutes or until candy thermometer reaches 234\u00b0 or soft-ball stage.
Remove from heat.
Add marshmallow cream until melted.
Add peanut butter until mixed well.
Stir in vanilla and nuts.
Pour immediately into a 9-inch dish that has been sprayed with butter flavored Pam.
Cool at room temperature 4 or 5 hours before cutting.
After cutting into squares, store in an airtight container.