Peanut Butter Meltaway Fudge

3-1/2 cups granulated sugar
1-1/2 cups (1 12-oz. can) evaporated milk
1/2 cup butter or margarine
2 tablespoons light corn syrup
1 tablespoon white vinegar
2-1/2 cups crunchy peanut butter
1 jar (7 oz.) marshmallow creme

In a 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13x9x2-inch pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.