Generously butter a 9-inch square pan or line with parchment paper.

Combine the sugar, evaporated milk, butter and salt in a wide saucepan and bring the mixture to a boil, stirring often. Cook until the temperature reaches 240°F when measured with a candy thermometer, about 5 minutes. (If you don’t have a candy thermometer you can determine if the fudge has boiled for long enough and reached the “soft ball” stage by dropping a ¼ teaspoon of the mixture into a bowl of chilled water. It should form a soft ball when picked up with your fingers.)

Remove the saucepan from the heat and stir in the peanut butter until smooth. Then add the marshmallow crème and vanilla extract. Stir until melted and smooth.

Immediately pour the mixture into the prepared pan and smooth it out evenly. Sprinkle the chopped nuts on top, pressing them slightly into the fudge. When ready to enjoy, cut into squares and serve. Store in an airtight container in the fridge or freeze for up to 3 months.