Instructions
1. Line three 9×13-inch pans with parchment paper or lightly grease them. Set aside.
2. In a very large heavy saucepan or stockpot, combine granulated sugar, brown sugar, milk, and butter.
3. Bring to a boil over medium heat, stirring constantly.
4. Once the mixture reaches a rolling boil, continue to cook for 5–6 minutes, stirring frequently, until smooth and well blended.
5. Remove from heat and quickly stir in the peanut butter and vanilla extract until fully melted and incorporated.
6. Gradually beat in the powdered sugar using a sturdy wooden spoon or an electric mixer on low speed. Mix until thick, creamy, and smooth.
7. Divide the fudge evenly among the prepared pans, spreading it out evenly with a spatula.
8. Allow the fudge to cool completely at room temperature, then refrigerate for at least 2 hours to set.
9. Once firm, cut into small squares and store in airtight containers. It keeps beautifully in the refrigerator or freezer.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes + cooling
Kcal: 210 kcal (per piece) | Servings: About 150 small squares
