Peanut Butter Fudge

Ingredients

• 2 pounds powdered sugar
• 1/2 cup (1 stick) butter (can use unsalted or salted, as long as it's real butter, not margarine)
• 1 can (12 oz.) evaporated milk
• 1 jar (7 oz.) marshmallow creme or fluff
• 1 large jar (18 oz.) creamy peanut butter

Instructions

1. In a large heavy saucepan, place the powdered sugar, butter, and evaporated milk. (Always shake cans of evaporated milk before opening them). Cook over medium heat, stirring constantly until ingredients melt.
2. Reduce heat just slightly and attach candy thermometer to side of pan, but don't let the tip of the thermometer touch the bottom of the pan. Continue cooking, without stirring, until it reaches 235 degrees F on the thermometer, which is the soft ball stage. (It will bubble quite a bit; if it bubbles over, your heat is too high or your pan is too small). Watch carefully because at first it seems like the temperature barely moves, then it suddenly can shoot up.
3. Remove from heat the second it gets to 235 degrees and quickly stir in the marshmallow creme, then the peanut butter. Mix until combined with no streaks of white.
4. Pour fudge into two lightly greased 8-by-8-inch square baking pans. Let fudge sit until it hardens enough to cut. Keep pans covered with foil after it cools. After you cut into squares, you can keep in tins or plastic ware separated by layers of wax paper or plastic wrap.