Peanut Butter Fudge
4 cups sugar
1 2/3 cups evaporated milk
20 oz. peanut butter
7 1/2 oz. marshmallow creme
Cook sugar and milk over low heat to soft ball stage. Remove from heat; stir in peanut butter and marshmallow creme until completely blended. Set pan in ice water and beat until stiffened. Spread in buttered 10x15 pan and refrigerate
