Reese's Peanut Butter Cup Fudge

3 cups sugar

3/4 cup butter (1 1/2 sticks)

2/3 cup evaporated milk

1/2 teaspoon vanilla 

1 1/2 cups marshmallow creme

10 ounces of Reese's Peanut Butter Cups

(1 bag of miniature Reese's and 4 regular Reese's)

Unwrap all of the peanut butter cups before you start the cooking and set aside.

In a large pot combine sugar, butter and evaporated milk. Cook, stirring constantly, until it's at the candy soft ball stage or 238 degrees if you have a candy thermometer.

Remove from heat. Add vanilla, marshmallow creme and Reese's. Stir until everything is well combined and chocolate is melted. Pour onto buttered dish and let cool.