Peanut Butter Fudge

Peanut Butter Fudge

INGREDIENTS
•4 tablespoons unsalted butter (1/2 stick), plus more for coating the baking dish
•1 teaspoon vanilla extract
•2 cups packed light brown sugar
•1/2 cup heavy cream
•1 cup creamy peanut butter, such as Jif or Skippy (not natural peanut butter)
•1 3/4 cups powdered sugar, sifted
•1/2 cup roasted, salted peanuts, coarsely chopped

INSTRUCTIONS
1.Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures
8 inches wide; set it aside. Coat an 8-by-8-inch baking dish with butter and line
it seam-side down with the parchment (the 2 long ends will hang over the edges).
Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing
it into the corners; set the dish aside.
2.Heat the measured butter and vanilla in a medium saucepan over medium heat until
the butter has melted. Stir in the brown sugar and cream and bring to a full boil.
Continue boiling, stirring constantly, for 2 minutes more. Stir in the peanut butter
until smooth. Remove from the heat and set aside to cool for exactly 5 minutes (it
will form a skin).
3.Immediately transfer the mixture to the bowl of a stand mixer fitted with a paddle
attachment. Turn the mixer to medium-low speed and gradually add the powdered sugar
until all of it is incorporated (the mixture will look slightly curdled and sandy).
4.Quickly scrape the mixture into the prepared baking dish and pat into an even layer.
Use a paper towel to blot the excess oil off the surface. Sprinkle the peanuts evenly
over the top.
5.Fold the excess parchment paper over the fudge. Using a measuring cup, press down
on the parchment to press the peanuts into the fudge and evenly flatten the surface.
Uncover the fudge and let it sit at room temperature until completely cooled, about
2 hours.
6.To remove the fudge from the pan, grip the parchment hanging over the edges and
pull it out of the dish (if the fudge cracks, just press it back together). Transfer
it to a cutting board and,a long knife, cut it into 64 (1-inch) pieces, wiping
the knife clean between slices. Though best eaten right away, the fudge can be stored
at room temperature in an airtight container for up to 3 days.