Peanut Butter Fudge - cooking recipe

Ingredients

2 c. sugar
1 small can evaporated milk (5 oz.)
1 c. chunky peanut butter
1 - 7 oz. jar marshmallow cream
1 tsp. vanilla

Preparation

Dissolve sugar in milk over low heat.
Bring to a boil and cook to soft ball stage (230 degrees approx.).
Remove from heat and add all other ingredients.
Mix well.
Pour into a greased 8 inch or 9 inch pan.
Let cool in refrigerator.
Cut into squares. Store in air tight container.