3-1/2 cups sugar

1-1/2 cups (12 oz. can) evaporated milk

1/2 cup (1 stick) butter

2 tablespoons light corn syrup

1 tablespoon white vinegar

2-1/2 cups Reese's Creamy or Reese's Crunchy Peanut Butter

1 jar (7 oz.) marshmallow creme

 

Line 13 x 9 x 2-inch pan with foil.   Place 1 cup chocolate chips in a heatproof bowl; set aside.  In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar.  Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes.  Remove from heat.  Add peanut butter and marshmallow creme; stir until smooth.  Pour one half of peanut butter mixture over chocolate chips in bowl; stir until smooth.  Pour chocolate mixture into prepared pan; top with remaining peanut butter mixture.  Immediately sprinkle remaining 1/2 cups chips over surface.  With knife or metal spatula, gently swirl chips for marbled effect.  Cool; cut into squares.  If a firmer fudge is desired, store covered in refrigerator.

 

Makes about 8 dozen pieces or 4 pounds candy.