1 1/4 cups (10 ounces or 3.5 Sticks) unsalted butter (Make Sure unsalted Stick Butter, if you use the kind in a tub it will cause it to be really oily and not set)
1 1/2 cups smooth peanut butter
Pinch of salt
1 1/2 teaspoons vanilla extract
4 1/2 cups powdered sugar, sifted
1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.
2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.
3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.
4. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.
(Recipe Adapted from Brown Eyed Baker
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