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

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.

Step 2: Mix Ingredients to Heat

Put butter in saucepan and slowly melt. Add 4 cups sugar and 2/3 cup buttermilk. Stir until well mixed.

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.

Step 3:

Remove the candy thermometer and set the saucepan on a cool portion of the stovetop. Add one teaspoon of vanilla. The vanilla will boil furiously. QUICKLY add the marshmallow creme and peanut butter. If you dawdle at this stage, sugar crystals may form and the fudge will go grainy--this is why we prepared for quick action earlier.

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.