Peanut Butter Meltaway Fudge 3-1/2 cups sugar 1-1/2 cups (12-oz. can) evaporated milk 1/2 cup (1 stick) butter or margarine 2 tablespoons light corn syrup 1 tablespoon white vinegar 2-1/2 cups REESE'S Creamy or Crunchy Peanut Butter 1 jar (7 oz.) marshmallow creme In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13x9x2-inch pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 8 dozen squares or about 4 pounds candy. NOTE: For best results, do not double this recipe

http://www.nancyskitchen.com