Creamy Peanut Butter Fudge

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shared by Jennifer Allred

4 c. white sugar
1 c. light brown sugar
1/2 c. butter
1 can (12 oz) evaporated milk
1 jar (7 oz) marshmallow creme
1 jar (16 oz) peanut butter
1 tsp vanilla extract

Grease a 13x9 baking dish.

In saucepan over medium heat, combine sugars, butter, and milk.

Bring to a boil, stirring constantly, and boil for 7 minutes.

Remove from heat and stir in creme until incorporated and melted.

Add peanut butter and vanilla and stir until smooth and well mixed.

Spread in prepared pan and cool completely.

I usually refrigerate this after cooled so it will set well-we live in a humid climate.

Cut into bite-sized pieces as this is very rich.