Irresistible Peanut Butter Fudge

Yields 16-20 pieces

1¼ cups brown sugar

¾ cup granulated sugar

½ cup whole milk 

¼ cup unsweetened cocoa powder

¾ cup creamy peanut butter

1 tablespoon unsalted butter

1 tablespoon pure vanilla extract

¼ teaspoon salt

1. In a heavy saucepan, combine both sugars, milk, cocoa powder, and salt. Place over moderate-low heat, stirring constantly with a wooden spoon, until sugar dissolves. Bring to a boil.  
2. Stir in butter. Continue cooking, without stirring, until mixture reaches soft ball stage (approximately 240° F on a candy thermometer - see TABLE 4. COOKING WITH SUGAR under Conversion Tables & more).
3. Remove from heat. Cool slightly. Beat fudge with a wooden spoon (or use a mixer with a paddle attachment), stirring in vanilla extract and peanut butter, until fudge looses its sheen and becomes matte. Quickly pour mixture into a greased 8-inch square pan lined with greased parchment or wax paper. Evenly spread out fudge with a wooden spoon or greased spatula. Cool until firm. 
4. Cut fudge into squares with a sharp, greased knife. Serving suggestions: Place fudge in a decorative tin, or wrap in colorful cellophane and tie with a bow - makes a great gift!