Marshmallow Peanut Butter Fudge

IT'S BEST TO MEASURE OUT THE PB AND THE GET THE MARSHMALLOW CREME OUT OF THE JAR (or at least get the top off of it) BEFORE YOU START. THAT WAY IT'S READY FOR YA. YOU DON'T WANT TO BURN SUGAR! Decided to add some tips for people that are not familiar with baking. I find the BEST thing to use to stir the sugar and then ultimately the PB and Marshmallow creme is a silicone spatula. It won't allow anything to stick to it. 1. Spray a 9x13 pan with PAM or other cooking spray. Set aside. 2. In a LARGE saucepan bring sugar and milk to boil, BOIL for 3 min. Stirring constantly. Don't let the boil get too rapid to where it is spitting up at you...it wil burn you! 3. Add peanut butter and marshmallow creme, mix well. Turn down the heat to low, just enough to heat the peanut butter and melt the marshmallow creme. Stir until it is all blended. No lumps of marshmallow creme left. It takes some elbow grease, so be prepared. 4. Quickly pour into your buttered pan. 5. Chill until set, I actually keep it in the glass 9 x 13 pan that I made it in the fridge. If it gets to room temp it will become mushy. ENJOY!!