Peanut Butter Fudge III

Ingredients

• 0.5 cup butter 
• 12 fluid ounce evaporated milk canned
• 7 ounce marshmallow crème 
• 16 ounce peanut butter 
• 1 pinch salt 
• 1 teaspoon vanilla extract 
• 5 cups sugar white

Equipment

• frying pan
• sauce pan
• candy thermometer

Directions

1. Grease a 9x13 inch pan.
2. In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C).
3. Remove from heat.
4. Stir in peanut butter, marshmallow creme, and vanilla extract
5. Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.