2 cups sugar
1⁄2 cup milk (regular condensed milk makes for a richer, creamier fudge)
1 teaspoon vanilla extract
3⁄4 cup creamy peanut butter
In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
Boil for exactly 2 and a half minutes, stirring constantly. Using a candy thermometer, to 280*. Using a glass of cold water, to “soft ball” stage.
Remove from heat, stir in peanut butter and vanilla.
Mix until smooth.
Pour into buttered 8″ x 8″ pan, let cool before cutting.
This is my Grandma Fuller’s recipe and I cannot hear “Peanut Butter Fudge” without thinking of her and this delicious, decadent treat!