This recipe has been in my family for more years than I can remember:
Here's what you'll need:
4 cups of sugar
1 can of evaporated milk (not sweetened condensed)
1/2 cup (1 stick) of butter
2 cups of peanut butter
1 cup of walnuts, chopped
1 jar (7- ounces) of marshmallow creme
1 teaspoon of vanilla
Here's what you need to do:
Line a 17 x 13 x 1 jelly roll pan with waxed paper leaving about 2 inches
of waxed paper hanging over each end
(you can use a smaller pan, you'll just have thicker pieces of fudge).
Set aside.
In a large, heavy bottom dutch oven, combine the sugar,
evaporated milk and butter.
Stir constantly over medium heat.
Bring to a rolling boil, cook for 10 minutes, stirring constantly.
Remove from heat. Add the peanut butter, marshmallow creme,
chopped nuts and vanilla.
Mix well.
Pour into prepared pan. Allow to cool for about an hour.
Lift the fudge out of the pan by lifting the waxed paper "handles"
that are hanging over the ends of the pan.
Cut into bite sized squares.
Here's what you'll need:
4 cups of sugar
1 can of evaporated milk (not sweetened condensed)
1/2 cup (1 stick) of butter
2 cups of peanut butter
1 cup of walnuts, chopped
1 jar (7- ounces) of marshmallow creme
1 teaspoon of vanilla
Here's what you need to do:
of waxed paper hanging over each end
(you can use a smaller pan, you'll just have thicker pieces of fudge).
Set aside.
evaporated milk and butter.
chopped nuts and vanilla.
Lift the fudge out of the pan by lifting the waxed paper "handles"
that are hanging over the ends of the pan.
Cut into bite sized squares.
........wait till you see the thumbprint cookies I'm making 
Awesome.
