*my* mom's, I mean. It's SO good! She would make this yummy treat every now and again, and pour it onto a huge dish. While we waited for the fudge on the dish to cool, she would let us scrape the pan. I think about that every time I make this fudge.
- 4 cups sugar
- 1 cup milk
- 2 cups peanut butter
- 1 tablespoon butter
- 1 teaspoon vanilla extract
I like to get the last three ingredients ready in a bowl before I start.
Butter a dish. This is about 9x11.....it's pretty small.
Combine milk and sugar in a heavy pan. Bring to a boil and cook for 4 minutes or until *just* before softball stage. If it actually gets to softball stage, by the time you stir in the peanut butter it will have cooked too long and will be grainy.
I prepare a cool water bath to stop/slow the cooking of the fudge. Not deep, maybe 2 inches.
As soon as the fudge reaches temperature, take off the burner and stir in the peanut butter, vanilla and butter, ALL AT ONCE, and as fast as you can.
I like to stir it quickly while the pan is still kind of hot so the peanut butter melts quickly.
But then right into the cool bath to stop the cooking completely. Stir thoroughly!
Pour into your greased pan.
Another view of the yummy goodness cooling off!
After it cools enough to not mush when you touch it in the middle, cut into one inch squares.
Enjoy! Store in an airtight container.
Check out my recipe on Food.com! You can add your own pics, review the recipe, and (heaven forbid) check the nutrition facts. Enjoy!