Peanut Butter Fudge

3/4 C (1 1/2 sticks) butter
1-5 oz can evaporated milk
3 C sugar
1 1/2 C peanut butter
1-7 oz jar marshmallow cream
1 tsp vanilla extract

Coat a 9 x 13-inch baking dish with cooking spray. In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar; cook until mixture comes to a boil, stirring constantly. Boil five minutes, then remove from heat. Stir in peanut butter, marshmallow cream, and vanilla until thoroughly combined. Pour mixture into baking dish and spread evenly. Cool and refrigerate for eight hours or until firm. Cut into one-inch squares. Store in an airtight container.