2tablespoonsbutter + a little more to grease the pan
1cupmilk
1 1/2cupscreamy peanut butter
1tspvanilla
Instructions
Lightly grease a 9” x 9” glass pan with butter or nonstick cooking spray.
Combine powdered sugar, brown sugar, butter and milk in a saucepan and stir over a low heat until the sugars have dissolved.
Bring to a boil over medium heat, then slowly boil for 5 minutes stirring constantly.
Remove the saucepan from heat. Add peanut butter and vanilla. Stir until blended.
Pour the Peanut Butter Fudge into the glass pan. Let cool. Once pan has reached room temperature, you can move it to a refrigerator to finish cooling.
Allow the Peanut Butter Fudge to cool for at least four hours. Enjoy!
Notes
What kind of peanut butter to use: I recommend a classic creamy peanut butter. Do not use an all natural brand.
What kind of milk to use: I only recommend making your fudge with whole milk. Do not use low fat or dairy-free milks for this recipe.
Optional add-ins: Chopped nuts, M&Ms, and chocolate or peanut butter chips would all make great additions to your peanut butter fudge. Simply add them to the fudge after it has cooled a bit, but before it has set completely.
Storing and Freezing: Store fudge in an airtight container in the fridge for up to two weeks.To freeze, store fudge in a freezer zipper bag or freezer safe container for up to 6 months. Thaw the fudge on the counter or in fridge overnight before serving.