Peel, seed and puree enough fresh peaches to make 1 ½ cups puree. Cook until reduced to ¾ cup.
2/3 cup evaporated milk
1 ½ cups granulated sugar (or Splenda which may change the texture)
¾ cup Bader peach puree (that you have set aside)
½ to 1 teaspoon cinnamon
7 ounces marshmallow crème
2 tablespoons butter
6 ounces white chocolate chips
1 teaspoon vanilla extract
Line a 9-inch square pan with foil.In 3-quart pan, heat the 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 crème and butter. Bring to a rolling boil, cook, stirring occasionally for 18 – 20 minutes.
Remove from heat. Add chips and vanilla. Pour into foil-lined pan and cool completely.
Remove from pan, removed from boil and cut into squares.
Store in air tight container in refrigerator.