Peanutty Chocolate Fudge

I work for Nestle in Canada and a couple of weeks ago we hand wrapped and delivered 1200 samples of this to the people in our building. It is really, really yummy. (Trust me, I ate enough while wrapping to get a good idea!)

• Ready In: 2 hrs 10 mins
• Yields: 72 pieces

Ingredients

• 3 1⁄3 cups granulated sugar
• 1 (385 ml) can Carnation Evaporated Milk
• 1⁄4 cup butter
• 1 (250 g) package miniature marshmallows
• 1 (12 ounce) package chocolate chips
• 1 1⁄2 cups peanuts, coarsely chopped
• 1  teaspoon vanilla
• 3⁄4 cup  smooth peanut butter

Directions

1. Line 12-x9-inch (3 L) baking dish with waxed paper; lightly butter paper. Set aside.
2. In large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly.
3. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended.
4. Turn in to prepared pan.
5. Scatter small dollops of peanut butter over top. Using the tip of sharp knife, swirl peanut butter into fudge.
6. Chill until set. Cut into 1 1/2 inch (4 cm) squares.
7. Fudge can be frozen in sealed container for up to 1 month.