Peanut butter Fudge:Mom's

By exdircomp

Ingredients

• 1 1/2 cups toasted and roughly chopped peanuts (optional)
• 1 can (5 ounces) evaporated milk
• 4 tablespoons unsalted butter
• 2 cups granulated white sugar
• 1/4 teaspoon salt
• 1 - 7-ounce jar peanut butter
• 1 1/2 teaspoon pure vanilla extract

Preparation

Step 1

To toast nuts: Preheat oven to 350 degrees F and place rack in center of oven. Place the peanuts on a baking sheet and toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Peanut butter Fudge: First line the bottom and sides of an 9 x 9 x 2 inch (23 x 23 x 5 cm) pan with aluminum foil.
Pour the evaporated milk, butter, sugar, salt, into a heavy 2 1/2 - 3 quart saucepan. Place over medium heat and, with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. (During this time it will caramelize slightly and if you test the mixture after 5 minutes with a candy thermometer it will read between 230 - 234 degrees F .)
Remove the saucepan from the heat and add the peanut butter, stirring until the peanut butter mixture is smooth (can use a wooden spoon or a mixer). Stir in the toasted nuts and vanilla extract. Immediately pour the fudge into the prepared pan and smooth the top. Let stand at room temperature until cool. Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving.
Makes about 81 - one inch pieces of fudge.