Peanut Butter Fudge

https://houseofnasheats.com/peanut-butter-fudge-recipe/

Creamy, rich squares of this Easy Peanut Butter Fudge recipe are pretty much impossible to resist! It has that classic soft fudge texture and is the perfect treat for sharing all year long, but especially around the holidays!

• 2 cups brown sugar, packed
• 3/4 cup whole milk
• 1/2 cup butter
• 1 cup peanut butter
• 1 teaspoon vanilla extract
• 3 cups powdered sugar, sifted to break up clumps

1. Line an 8x8-inch pan with a parchment paper or aluminum foil sling for easy removal and cutting once the fudge is set. If using aluminum foil, be sure to butter it so the fudge will come off easily.
2. Combine the brown sugar, milk, and butter in a medium saucepan over medium-high heat. Cook while stirring frequently until the brown sugar and butter dissolve and the mixture comes to a boil.
3. Boil for 2 minutes.
4. Remove from heat and stir in the peanut butter and vanilla until smooth and combined.
5. Add the powdered sugar to a large, heat-safe bowl, then pour the hot peanut butter mixture over it. Beat together with a hand mixer until combined and there are no lumps of powdered sugar remaining, then transfer the fudge to the prepared pan. Let set at room temperature for about 3 hours until set up before slicing into squares.
6. Store in an airtight container on the counter or in the fridge for up to 1 week.

https://sugarspunrun.com/peanut-butter-fudge/

• 2 cups granulated sugar (400g)
• ⅔ cup evaporated milk shake well before pouring (160ml)
• ¾ cup creamy peanut butter (210g)
• 4 Tablespoons unsalted butter cut into 4 pieces and softened to room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon salt

• It's important to have all of your ingredients ready before beginning! Read through the whole recipe before you start and measure out all your ingredients beforehand (the peanut butter, butter, vanilla, and salt should be prepped and ready to go nearby).
• Prepare an 8x8 baking dish or 9x5 bread pan by lightly greasing with butter or lining with parchment paper. Set aside.
• Combine sugar and evaporated milk in a medium-sized saucepan over medium heat.
• Stir ingredients occasionally over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may have begun to settle on the side of the pot to prevent sugar crystals.
• Continue to stir occasionally until sugar is dissolved and mixture comes to a boil (don't turn up the heat, keep on medium or you run the risk of burning your fudge). Once mixture comes to a boil, attach your candy thermometer. Be sure that the point of the candy thermometer is in the middle of the mixture and not touching the bottom of the pan.
• Cook, stirring continuously, until fudge reaches 234-236°F (112-113°C).
• Once fudge reaches temperature, immediately remove from heat and add your peanut butter, butter, vanilla extract, and salt. Stir (avoid scraping the sides of the pot) until butter and peanut butter are melted and mixture is smooth and has started to thicken (1-3 minutes).
• Pour into prepared pan (don't scrape the sides of the pot while pouring) and allow to set completely (several hours at room temperature or you can expedite the process by refrigerating).
• Once fudge has set, slice into small pieces and serve.