Creamy Peanut Butter Fudge

OK, one more recipe for today. This peanut butter fudge is so easy! I love candy-making almost as much as baking. If you use a candy thermomether, you will almost guaranteed that your fudge will be the right consistency (i.e. it will actually set up so that you can cut it into squares). Unless it is humid.....or raining.....or you walk away for a moment and let it burn. Well, ok, there is no guarantee, but you will atleast have a shot. If it doesn't set up, put it in the fridge and eat it with spoon. It may not be appropriate for gifting, but its still yummy. I will say, I have never had a fudge made with marshmallow cream not set up. Some call it "Fool proof fudge." And, as a side note, fudge freezes very well. Enjoy!

Creamy Peanut Butter Fudge
Ingredients
4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract
Directions
1.Grease a 9x13 inch baking dish.
2.In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a rolling boil, stirring constantly, and boil for 7 minutes (234 degrees). Remove from heat; stir in marshmallow creme until well incorporated and melted. Let Cool to about 110-125 degrees (about 8 minutes). Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.