Milk Chocolate & Peanut Butter Fudge - sugar

Method

• Line 8x8x2-inch baking pan with foil.
• Butter foil.
• Set aside.
• Combine sugar, evaporated milk and butter in heavy medium saucepan.
• Cook over medium heat, stirring constantly, to a full rolling boil.
• Boil, stirring constantly, 5 minutes.
• Remove from heat; stir in marshmallows, milk chocolate chips, peanut butter chips and vanilla.
• Stir until marshmallows are melted.
• Pour into prepared pan.
• Refrigerate 1 hour or until firm.
• Cut into squares.
• Store tightly covered in a cool, dry place.
• About 1-3/4 pounds fudge.