Bryan white’s peanut butter fudge

1. Line a 13x9 baking pan with foil; extend over the edges of pan. Butter the foil; set pan aside. Butter the sides of a heavy 3 quart saucepan. Combine sugar, milk and butter in saucepan. Cook over med. high heat to boiling; stirring constantly with a wooden spoon to dissolve sugar. Clip a candy thermometer to the side of the pan. Cook over med. heat, stirring frequently until thermometer registers 236 (softball stage), about 5 to 7.minutes. Remove saucepan from heat; remove candy thermometer. Stir in peanut butter chips , marshmallow cream, nuts, peanut butter, and vanilla. Stir until well blended and pieces are melted. Pour into prepared pan. Cool to room temperature. Chill several hours or until firm. When firm, lift candy out of pan and cut into squares. Makes about 3 pounds.