Peanutty Chocolate Fudge - cooking recipe

Ingredients

3 1/3 cups granulated sugar
1 (385 ml) can Carnation Evaporated Milk
1/4 cup butter
1 (250 g) package miniature marshmallows
1 (12 ounce) package chocolate chips
1 1/2 cups peanuts, coarsely chopped
1 teaspoon vanilla
3/4 cup smooth peanut butter

Preparation

Line 12-x9-inch (3 L) baking dish with waxed paper; lightly butter paper. Set aside.
In large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly.
Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended.
Turn in to prepared pan.
Scatter small dollops of peanut butter over top. Using the tip of sharp knife, swirl peanut butter into fudge.
Chill until set. Cut into 1 1/2 inch (4 cm) squares.
Fudge can be frozen in sealed container for up to 1 month.