2 sticks butter
4 cups white sugar
2/3 cup buttermilk
1 teaspoon real vanilla
1 (7 oz.) jar marshmallow creme
1 1/2 cups peanut butter (smooth, unless you like crunchy)
12 ounces frozen chocolate chips
9 inch by 13 inch pan
Step 1: Prepare, Prepare, Prepare
Measure your peanut butter and have it ready in a cup. Have a spoon ready to scrape the main peanut butter spoon.
Remove the inner seal from the marshmallow creme jar. Have a spoon ready to dip the cream. Have another spoon ready to scrape the main marshmallow creme spoon.
Have a spoon ready to measure the vanilla. Use two saucers so that you have a place to set all the messy spoons.
Have the mixer plugged in and ready to go. Have the fudge pan (lightly greased--I use spray or the butter wrappers) on a cooling rack ready to receive the fudge.
Step 2: Mix Ingredients to Heat
Place on stovetop on medium heat (dial position 4 out of 7 on my stove). Don't stir, just leave it alone until the candy thermometer reads 252 degrees F.
Using the electric mixer, stir on high speed for seven minutes. Remove the electric mixer.
Add the frozen chocolate chips and briefly stir with a spoon. The chips will melt very quickly in the hot peanut butter fudge, so this is a "quick pour, stir, pour" operation. Place this in the pan quickly.
Let it cool for about two hours. In theory, (without human intervention) it remains good in the refrigerator for several days or indefinitely when frozen.