Peanut Butter Fudge from The Food Charlatan

👩‍🍳 Instructions

1. 1

   Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. You can lightly spray the parchment with non-stick spray if desired.
2. 2

   In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, and milk. Place over medium heat and stir constantly with a whisk or wooden spoon until the butter is melted and the sugars are fully dissolved.
3. 3

   Bring the mixture to a full rolling boil. Once boiling, allow it to boil vigorously for exactly 5 minutes, stirring occasionally to prevent scorching.
4. 4

   Remove the saucepan from the heat immediately. Stir in the creamy peanut butter and vanilla extract. Mix well until the peanut butter is completely melted and incorporated, and the mixture is smooth and glossy.
5. 5

   Gradually add the sifted powdered sugar and salt to the peanut butter mixture, stirring continuously until all the powdered sugar is fully incorporated and the fudge is thick and creamy. This will require some vigorous stirring as it thickens.
6. 6

   Quickly pour the warm fudge mixture into your prepared 8x8 inch pan. Use an offset spatula or the back of a spoon to spread and smooth the top evenly.
7. 7

   Allow the fudge to cool completely at room temperature for at least 2-3 hours, or until it is fully set. For faster setting, you can place it in the refrigerator for about 1 hour.
8. 8

   Once set, use the parchment paper overhang to lift the fudge block out of the pan. Place it on a cutting board and cut into 1-inch squares using a sharp, ungreased knife. Enjoy!