Recipes Old Fashioned Peanut Butter Fudge 1 year ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Prebiotic Muffins and an Air of Unreality admin January 22, 2022 Veggies Stir Fry March 4, 2022 New Recipe: How to Order a Cookie Butter Latte at Starbucks admin March 18, 2021 New Recipe: What not to cook in an Instant Pot admin March 1, 2022 New Recipe: Oatmeal Carrot Cake Muffins – Perfect for snack time admin March 26, 2021 New Recipe: Lanarkshire businesses join forces to create curry ice cream admin April 1, 2021 About The Author More from this Author One Response pangibear September 10, 2021 # Old Fashioned Peanut Butter Fudge For full recipe, tips, tricks, and additional add-in ideas, visit: [https://maplewoodroad.com/food/old-fashioned-peanut-butter-fudge/](https://maplewoodroad.com/food/old-fashioned-peanut-butter-fudge/) **INGREDIENTS** * 1-1/2 c granulated sugar * 1/2 c light brown sugar, packed * 1/2 c whole milk * 1 Tbsp salted butter * 1 c creamy peanut butter * 1 tsp vanilla extract **INSTRUCTIONS** * In a pot, over medium to medium-high heat, pour in sugars, then butter, then pour the milk over everything. Don’t stir, but rather just gently nudge it to make sure all the sugar is covered by the milk. * Pretty quickly, you’ll start to notice it boiling around the edges. Let it get going, then let it boil for about 2 minutes. Do not stir. * Remove from heat and stir in the peanut butter and vanilla extract. Stir pretty vigorously for 1 to 2 minutes until smooth and thickened a bit. If you prefer, you can also use a stand mixer. * Pour into a parchment lined 9 x 9 pan and smooth out the top with a rubber spatula. * Let set at room temperature for 2 hours. * Slice and serve at room temperature or refrigerated. My old fashioned peanut butter fudge is pretty soft at room temperature, so if you prefer a slightly firmer bite, refrigerate it first. * Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.