Use an 8x8-inch pan and line it with nonstick foil or parchment paper, leaving about 2 inches on each side for easy lifting after the fudge sets. Set the pan aside.
In a medium saucepan, combine the sugar with the butter and milk. Place on stove top on medium heat, until it begins to boil, then stir while it gently boils for five minutes. This will give time for the sugar to dissolve completely.
It will be bubbly and hot, so be sure to stir continuously so the mixture doesn’t stick to the saucepan.
Remove the pan from the stove, and add in the chocolate chips and marshmallow creme. Stir the chocolate until all of the chips are melted, which should take a minute or two. After a minute or two of stirring, it should be cooled enough to stir in the chopped peanuts and mini marshmallows.
Pour the fudge mixture into the prepared pan, and spread it evenly. All the mixture to cool until it is set.
Cut into 20 squares and serve.
Notes
Fudge is best stored at room temperature. Make sure the fudge is stored in an airtight container. This will keep it from drying out and fudge will remain fresh for about 4 weeks.
I don't usually use a candy thermometer for making this fudge. This stovetop fudge recipe is pretty straightforward. Just follow my directions exactly and use the photos from my recipe post for reference.
Use a high-sided and heavy bottomed saucepan. This helps with even heating and will also make sure the mixture doesn't bubble over.