Peanut Butter Fudge

4 cups sugar
1/2 cup light corn syrup
2 sticks unsalted butter
1 cup evaporated milk
1 TBS pure vanilla extract
9oz (1 cup) smooth peanut butter
2 heaping TBS marshmellow cream

Lightly grease a 9 X 13 pan

In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.

To serve, cut into pieces about 1 1/2 in square.