Peanut Butter Fudge

3 cups sugar
1 small can evaporated milk
3/4 cup margarine
1 (12 oz.) jar of chunky peanut butter
1 (7 oz.) jar of marshmallow creme
1 tsp. vanilla flavoring

In a heavy saucepan over medium heat,
 bring sugar, milk and margarine to a boil. 
 Cook for approximately 5 minutes, to soft ball stage
 (236 degrees on candy thermometer), stirring constantly.  Remove from heat.

Stir in peanut butter until melted. 
 Add marshmallow creme and vanilla flavoring and stir until smooth.  
Pour into a buttered pan 
(size of pan depends on how thick you want your squares to be
  --I use a 9x13-inch cake pan).  Let cool and cut into squares. 

 Makes 3 pounds.

Variations: make any of the following substitutions for the peanut
butter: 1 12-oz.  pkg.  of milk chocolate or semi-sweet chocolate
chips and add 1 cup chopped nuts (original recipe), 1 12-oz.  pkg.
vanilla chips and add one cup chopped maraschino cherries (pretty for
Christmas), 1 12-oz pkg.  of butterscotch chips and add one cup
chopped nuts.  All of these are good, but the peanut butter remains
everyone's favorite.