Peanut Butter Fudge
- Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
- Butter the side of a 3-quart heavy saucepan. In the saucepan, combine sugar, cream, corn syrup, peanut butter, and salt. Cook and stir over medium-high heat until mixture is boiling. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (8 to 10 minutes). (Adjust heat as necessary to maintain a steady boil.)
- Remove saucepan from heat. Add vanilla but do not stir. Cool, without stirring, to 110 degrees F (35 to 40 minutes).
- Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon just until candy starts to thicken. Add 1 cup peanuts. Continue beating just until the fudge starts to lose its gloss (7 to 8 minutes total).
- Immediately spread fudge evenly in the prepared pan. If desired, sprinkle with additional peanuts; press lightly into fudge. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use the edges of the foil to lift fudge out of pan. Cut into squares. Makes 64 pieces.
From the Test Kitchen
Layer fudge between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 month.