Who loves peanut butter as much as I do? Because the BEST peanut butter fudge is right around the corner from being in your kitchen. It's creamy. It's dreamy. It's unbelievable! Go make this now for your Christmas goody tray!!
1cupplus 2 tbsp (270 ml) light cream or half and half
1cup(250 g) smooth peanut butter, divided
2tbsp(28 g) butter
Combine sugar and cream in 2-quart heavy saucepan. Begin cooking over low to medium heat. If sugar crystals are present on sides of saucepan, take a wet pastry brush and brush along sides to remove sugar crystals.
Once sugar has dissolved, clip on candy thermometer and cook, stirring slowly, until mixture reaches 238 degrees (about 10-15 minutes).
Remove from heat and add half the peanut butter, the butter, and vanilla, but DO NOT STIR. Let saucepan sit until bottom and sides of pan is only slightly warm and not hot.
Begin beating mixture with a wooden spoon until smooth and mixture loses its gloss and begins to set up.
Immediately dump mixture onto large piece of waxed paper or parchment paper. Spread one side with remaining peanut butter and then lift other side up and over the peanut butter side.
Cool and then cut into squares. Store in airtight container in refrigerator. Will keep up to three weeks (if it lasts that long!).