Creamy Peanut Butter Fudge

3 cups granulated sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 (10 ounce) package peanut butter chips
1 (7 ounce) jar Marshmallow Crème
1 teaspoon vanilla extract

Combine first 3 ingredients in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Cover and cook 3 minutes without stirring; uncover and boil 5 minutes without stirring.

Remove from heat; add peanut butter chips, stirring until morsels melt. Stir in Marshmallow Crème and vanilla extract. Pour into a buttered 13 x 9-inch pan. Place in freezer for 10 minutes or let cool at room temperature.

Yields 3 pounds.

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