Chocolate Chip Peanut Butter Fudge

Picture of Chocolate Chip Peanut Butter Fudge
This chocolate chip peanut butter fudge is very smooth and not too hard to make, if you use a candy thermometer and follow the instructions closely. Some of the operations require you to move quickly--the results are worth the effort.

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

Picture of Prepare, prepare, prepare
This is critical.  Sugar crystals love to crystalize and make fudge grainy.  Don't you let them!  

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.