Ingredients
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2 tablespoons unsalted butter, chilled, plus more for pan 3 tablespoons light corn syrup 1 cup granulated sugar 3/4 cup packed light-brown sugar 3/4 cup ilk 1/2 teaspoon salt Pinch baking soda 6 tablespoons creamy peanut butter 1 teaspoon pure vanilla extract
Procedure
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Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper of plastic wrap; set aside. In a medium heavy-bottomed sausepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage; DON'T OVERCOOK! Immidiately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside n a cool, dry place, and let fudge set. Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.
