Cathy's Peanut Butter Fudge

Recipe View 5 mins Prepare an 8x8 inch square pan by lightly greasing it with butter or lining it with parchment paper. (5 minutes)

Recipe View 17 mins In a medium-sized saucepan, combine the packed brown sugar, butter, and milk. Place the saucepan over medium heat and cook, stirring constantly, until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C). Use a candy thermometer to monitor the temperature. (15-20 minutes)

Recipe View 2 mins In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry that will help thicken the fudge. (2 minutes)

Recipe View 3 mins Once the sugar mixture has reached the soft ball stage, remove the saucepan from the heat. Immediately add the cornstarch slurry to the saucepan and stir well to combine. (1 minute)

Recipe View 2 hrs 30 mins Using a wooden spoon or electric mixer, beat the mixture vigorously for 2 minutes. This will help to create a smooth and creamy fudge. (2 minutes)

Recipe View Stir in the vanilla extract and creamy peanut butter until thoroughly blended and the mixture is smooth and homogenous. Ensure no streaks of peanut butter remain. (3 minutes)

Recipe View Pour the fudge mixture evenly into the prepared pan. Use a spatula to spread it into an even layer. (2 minutes)

Recipe View Let the fudge cool completely at room temperature before cutting it into squares. This may take several hours. To speed up the process, you can refrigerate the fudge for at least 2 hours. (2+ hours)

Recipe View Once the fudge is firm, cut it into squares and enjoy!