#3023 - Crunchy Fudge

(by Shirley McNevich)

2 cups white sugar
1 cup milk
2 cups Fluff marshmallow creme
1 - 12oz. jar Jif crunchy peanut butter
1 tsp. vanilla

Line a 9" square pan with foil. In a saucepan over medium low heat add white sugar and milk--cook/stir until boiling. Continue cooking/stirring for 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat--add Fluff, peanut butter and vanilla-stir until well blended. Pour mixture into the foil lined pan. Cool completely until set. If not completely set, refrigerate until firm. Remove fudge from pan, peel off the foil, and cut fudge into squares.