Peanut butter fudge

I am pretty much in love with all things peanut butter.  However, good peanut butter fudge is hard to find.  I do not like my fudge to taste more like marshmallow or sugar than peanut butter.  I volunteered to bake some goodies for a fundraiser to benefit my son's indoor percussion unit and I wanted to include peanut butter fudge.  I found lots of recipes with the marshmallow fluff, creme, etc. in it.  I was getting a little discouraged when Pinterest pulled through again.  Thank you, Shop Girl!

I liked the fact that I did not need a science degree to make this fudge.  No stirring constantly for 3 minutes and 24.6 seconds exactly.  It could not have been easier.  

I could barely contain myself long enough for the fudge to set.  When I could no longer stand the wait, I cut into the fudge and sampled a piece.  I was literally weak in the knees.  So smooth, so peanut buttery, so fudgy.  I cannot wait to make more!

Here's the recipe (from Shop Girl):

1/2 cup (1 stick) unsalted butter

3/4 cup creamy peanut butter

1/2 cup milk

2 1/4 cups brown sugar

3 1/2 cups confectioners' sugar

1 tsp pure vanilla extract
Optional: add chopped unsalted peanuts for extra crunch

DIRECTIONS:

First, measure out all your ingredients, because you will need to have them on hand, as the fudge comes together pretty quickly. Place the confectioners' sugar in your electric mixer bowl. Then, in a small saucepan, melt the butter over medium heat, making sure that it doesn't burn. Once the butter has melted, add in the milk and brown sugar and whisk until you have a smooth mixture. Constantly whisking, bring it to a boil, then cook for another two minutes, continuing to whisk. Remove from heat, and add in the peanut butter and vanilla extract and stir until you have a thick, creamy sauce. Pour it into your electric mixer with the confectioners' sugar, and mix until completely smooth and creamy. Pour into an 8x8 inch pan (line the pan with parchment paper) and let chill until the fudge is firm, then cut it into small pieces using a sharp knife. (*Note: I cut the recipe in half and made a smaller batch, and it was still a lot of fudge!)