Ingredients:
- 3 cups Granulated Sugar
- 1 cup Evaporated Milk (Full Fat)
- 1/2 cup (1 stick) Unsalted Butter, cut into 1-inch cubes
- 1/4 teaspoon Salt, fine grain
- 1 cup Smooth Processed Peanut Butter
- 1 teaspoon Vanilla Extract
Instructions:
- Line a 9x9 inch pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a heavy-bottomed 3-quart saucepan, combine the sugar, evaporated milk, cubed butter, and salt.
- Heat the mixture over medium-low heat, stirring constantly until the butter is melted and the sugar is completely dissolved (the mixture should look clear and non-granular). This takes roughly 5–7 minutes.
- Increase the heat to medium-high. Attach a reliable candy thermometer to the side of the pot, ensuring it is submerged but not touching the bottom. Stop stirring completely.
- Boil steadily until the thermometer registers 234°F (112°C) (the 'soft-ball' stage). If sugar crystals splash the sides, gently wash them down with a wet pastry brush. This process takes roughly 8–10 minutes.
- Immediately remove the saucepan from the burner once 234°F (112°C) is reached.
- Immediately add the peanut butter and vanilla extract to the hot mixture. Do not stir them in yet.
- Leave the mixture undisturbed for exactly 5 minutes off the heat to allow the temperature to drop slightly.
- After the resting time, beat the mixture vigorously using an electric mixer or powerful elbow grease until it loses its initial glossy shine, thickens considerably, and starts pulling away from the sides of the pot (2–4 minutes). Work quickly.
- Immediately scrape the setting mixture into the prepared 9x9 inch pan. Level the top slightly with a spatula.
- Allow the fudge to cool completely at room temperature for 1 hour, then transfer to the refrigerator for at least 2 hours to firm up thoroughly.
- Once firm, lift the fudge out using the parchment paper handles, peel back the paper, and slice into 36 squares. Store in an airtight container.