Marshmallow and peanut butter make a creamy and savory fudge incomparable to traditional chocolate.

Tucker's Peanut Butter Fudge

1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups granulated sugar
2/3 cup milk

1. Combine marshmallow creme, vanilla and peanut butter in a large mixing bowl; set aside.
2. In a small saucepan, simmer sugar and milk to the soft-ball stage (see note). Pour over marshmallow mixture and stir to blend.
3. Pour into a buttered 13 x 9 x 2-inch baking dish to cool. Cut into squares.

Makes 24 pieces.

Note: 'Soft-ball' is a test for candies that describes the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F.