Peanut Butter Fudge

 2 teaspoons butter, softened

2 cups sugar

1/2 cup whole milk

1-1/3 cups peanut butter

1 jar (7 ounces) marshmallow creme

Line an 8-in. square pan with foil; grease with butter.

In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from heat.

Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.

Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Tweaks: Add a splash of vanilla and use half regular peanut butter and half Peter Pan honey roast.