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Line a 9x13 inch pan with parchment paper.
In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
Remove from heat and stir in peanut butter until thoroughly combined.
Beat in marshmallow fluff and vanilla extract.
Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.