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1
Line 13x9-inch pan with foil, with ends of foil extending over sides of pan.
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2
Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-qt.
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3
saucepan.
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4
Bring to full rolling boil on medium heat, stirring constantly.
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5
Boil 4 min.
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6
or until candy thermometer reaches 234F, stirring constantly to prevent scorching.
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7
Remove from heat.
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8
Add peanut butter and contents of one of the marshmallow creme jars; stir until completely melted.
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9
Add 1 cup of the peanuts and 1 tsp.
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10
of the vanilla; mix well.
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11
Pour immediately into prepared pan; spread to evenly cover bottom of pan.
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12
Set aside.
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13
Place remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan.
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14
Bring to full rolling boil on medium heat, stirring constantly.
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15
Boil 4 min.
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16
or until candy thermometer reaches 234F, stirring constantly to prevent scorching.
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17
Remove from heat.
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18
Add chocolate and remaining jar of marshmallow creme; stir until completely melted.
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19
Add 1/2 cup of the remaining peanuts and the remaining 1 tsp.
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20
vanilla; mix well.
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21
Pour immediately over peanut butter fudge layer in pan.
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22
Spread to evenly cover peanut butter fudge; sprinkle with remaining 1/2 cup peanuts.
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23
Cool at room temperature at least 4 hours before cutting into small pieces to serve.
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24
Store in tightly covered container at room temperature.
