No Foolin' Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. Parkay margarine
2/3 c. evaporated milk
1 (7 oz.) jar Kraft Marshmallow Creme
1 tsp. vanilla
1 (12 oz.) pkg. peanut butter chips

Preparation

Combine sugar, margarine and milk in saucepan.
Bring to full rolling boil, stirring constantly.
Continue boiling exactly 5 minutes on medium heat, stirring constantly.
Remove from heat. Stir in peanut butter chips until melted.
Add Marshmallow Creme and vanilla.
Stir until well blended.
Pour into greased 9 x 13-inch pan and let cool at room temperature.
Cut into squares. Yields about 3 pounds.
Do not refrigerate.