Peanut Butter Fudge
- 1 1/4 cups whole milk
- 1/4 cup light corn syrup
- 1/4 cup unsalted butter
- 1/4 teaspoon baking soda
- 3 cups granulated sugar
- 1 cup lightly packed light brown sugar
- 3/4 cup creamy or chunky peanut butter
- 1 teaspoon vanilla extract
Line a 9×13-inch dish with heavy-duty aluminum foil and butter the foil well. Set aside.
In a heavy 4-quart pan, combine the milk, corn syrup, butter, baking soda and sugars. Place over medium-high heat and stir constantly with a wooden spoon until the mixture comes to a full boil.
Clip on your calibrated candy thermometer and continue to cook, stirring constantly, until the syrup reaches 236 degrees (F).
Remove the pan from heat and allow to cool undisturbed until the mixture reaches 110 degrees (F). Add the peanut butter, vanilla and nuts. Stir gently with a wooden spoon until the mixture becomes creamy and begins to lose its gloss. This will take about 15-20 minutes, so feel free to take a few breaks along the way.
When the mixture is losing its gloss and begins to “snap” with each stroke of the wooden spoon, pour the fudge into your prepared pan and smooth the surface. Allow to cool to room temperature (about 4 hours). Then cut into 1-inch squares.
Store between sheets of waxed paper in an airtight container in the refrigerator for two weeks, or freeze for longer storage. Always allow the fudge to come to room temperature before serving.