This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I’m into.
- 1 pound powdered sugar
- 1 ¼ cups unsalted butter
- 1 ½ cups creamy peanut butter
- ½ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
Sift sugar through a fine-mesh strainer into a large bowl.
Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
Spread mixture into an 8×8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.