Ingredients:

  • 3 cups (600g) granulated sugar
  • ¾ cup (177ml) whole milk
  • ½ cup (113g; 1 stick) unsalted butter, cut into cubes
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (380g) creamy peanut butter (not natural style)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium saucepan, combine sugar, milk, butter, and salt.
  3. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent burning.
  4. Once boiling, reduce heat slightly to maintain a gentle rolling boil and cook for exactly 1 minute, stirring constantly.
  5. Immediately remove the saucepan from the heat.
  6. Stir in the vanilla extract and peanut butter until completely smooth and melted. Be quick about it!
  7. Pour the peanut butter mixture into the prepared baking pan, spreading evenly.
  8. Cover the pan with plastic wrap, pressing gently onto the surface of the fudge. Refrigerate for at least 2 hours, or preferably overnight, until completely firm.
  9. Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares. Serve and enjoy!