• 2 1/2 cups White Sugar
• 1 cup Light Whipping Cream
• 1/2 cup Butter, divided
• 3/4 cup Creamy Natural Peanut Butter (Do not use one that contains sugar; even the Skippy 'Natural' has sugar in it)
• 1 tsp Vanilla extract
• 1/4 cup chopped Peanuts

1. Combine Sugar, Cream and 1/4 cup Butter in a 2 1/2 - 3 quart Stainless Steel or Copper saucepan.
2. Place over low heat and bring to a boil while stirring occasionally to prevent scorching of the cream.
3. Once the mixture begins to boil, stop stirring and place a pre-heated thermometer into the pot, do not let the thermometer touch the bottom of the pot.
4. Let the mixture boil until the thermometer reached 238 degrees (soft ball stage)
5. When desired temperature is reached pour into the bowl you will be mixing in to cool.
6. Add the rest of the butter and the creamy Peanut Butter (Do not stir, just add it to the bowl)
7. Once the mixture has cooled to 110 degrees, begin to beat the mixture.
8. This will incorporate the peanut butter and the butter.
9. Once the mixture becomes stiff and the syrup changes from glossy to matte, mix in the broken peanuts and press the mixture into an 8x8 pan lined with wax paper.
10. Let fudge cool to room temperature and then cover and refrigerate for 2-3 hours or until fudge fully sets.
11. Lift the fudge from the pan by the wax paper and cut with a sharp knife into small 1x1 inch pieces.

For information regarding cooked fudge, please see Maple Cream Fudge Recipe.