Ingredients:

  • 1 cup (225g) Unsalted Butter, cut into cubes
  • 3 cups (360g) Granulated Sugar
  • ⅔ cup (160ml) Evaporated Milk
  • 1 jar (16 oz / 454g) Creamy Peanut Butter
  • 1 tsp (5ml) Vanilla Extract

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper or foil, leaving an overhang on two sides for easy removal.
  2. In a heavy-bottomed saucepan, combine the butter, sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Use a candy thermometer and continue stirring for approximately 5-7 minutes, or until the mixture reaches 235°F (113°C) on a candy thermometer (soft-ball stage).
  3. Remove from heat. Immediately stir in the peanut butter and vanilla extract until completely smooth and fully incorporated.
  4. Pour the mixture into the prepared baking pan. Spread evenly. Refrigerate for at least 2-3 hours, or until firm. Use the parchment paper overhang to lift the fudge from the pan. Cut into squares and serve.