3 1/3 cups granulated sugar
1 can (385 mL) Nestle Carnation Evaporated Milk
1/2 cup butter
1 package (250g) miniature marshmallows
3 packages (each 225g) semisweet chocolate chips (about 3 > cups)
1 cup coarsely chopped peanuts
1 tsp vanilla
1 cup smooth peanut butter
Line 12-x9-inch (3 L) baking dish with waxed paper; lightly butter paper. Set aside.
In large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended. Turn into prepared pan. Scatter small dollops of peanut butter over top. Using the tip of sharp knife, swirl peanut butter into fudge. Chill until set. Cut into 1 1/2 inch (4 cm) squares. Fudge can be frozen in sealed container for up to 1 month.
Makes 72 pieces