Peel, seed and puree enough fresh peaches to make 1 1/2 cups puree. Cook until reduced to 3/4 cup.

2/3 cup evaporated milk
2 1/2 cups granulated sugar
3/4 cup peach puree
1 teaspoon cinnamon
7 ounces Marshmallow Creme
2 tablespoons butter
6 ounces white chocolate chips
1 teaspoon vanilla extract

Line a 9-inch square pan with foil.

In a 3-quart pan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in peach puree and cinnamon; bring back to a boil. Stir in Marshmallow Creme and butter. Bring to a rolling boil, cook, stirring occasionally, for 18 to 20 minutes.

Remove from heat. Add chips and vanilla extract. Pour into pan and cool.

Remove from pan, remove foil and cut into squares. Store in airtight container in refrigerator.