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© Meredith Corporation. All rights reserved. Used with permission.
Line a 9-inch-square baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
Butter the sides 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°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°F (35 to 40 minutes).
Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon just until candy starts to thicken. Add peanuts. Continue beating just until 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 and press them lightly into fudge. Score fudge into squares while warm. Let fudge cool to room temperature. When fudge is firm, use the edges of the foil to lift fudge from pan. Cut into squares.