Peanut Butter Fudge

2 pounds sugar

20 grams cocoa powder

6 ounces evaporated milk

2 ounces water

Dash of salt

1 stick butter, room temperature

1 teaspoon vanilla extract

7 ounce jar marshmallow creme

1 1/2 cups peanut butter

Spray a 10 inch by 15 inch pan (with a lip) with nonstick spray.

Combine the sugar, cocoa powder, evaporated milk, water, and salt in a cast iron pot. Cook it until it reaches soft ball stage. Then cook, stirring constantly, for 5 minutes.

Remove from heat. Stir in the butter and vanilla extract. Once the butter has melted and been incorporated, fold in the peanut butter and marshmallow creme.

Pour into the prepared pan. Let sit at room temperature for at least 4 hours.