Combine sugar, milk, and butter in a medium-sized pot and bring to a rolling boil.
Cook rapidly for 12-15 minutes over medium heat or until it reaches the softball stage (234°-240°). Make sure you still this constantly as it scorches easily.
Once it has reached the softball stage, remove from the heat and add the creme, peanut butter, and vanilla. Beat until well blended.
Pour into a well-greased 9-inch square pan, use a rubber spatula to get all of the fudge from the pan and spread it smooth.
Let cool, then cut into squares.