Peanut Butter Maple Fudge
1 1/2 cups pure maple syrup
3/4 cup milk
4 tablespoons peanut butter, crunchy or creamy
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup peanuts, chopped (optional)
Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a large heavy-duty saucepan, mix syrup and milk together. Boil mixture on high heat without stirring until it reaches soft ball stage or 234°F to 240°F on a candy thermometer. This will take 10 to 15 minutes. Remove from heat and cool.
Mix peanut butter, vanilla, salt and peanuts together. Beat peanut butter into cooled syrup mixture with a wooden spoon until it loses its gloss. Pat fudge into prepared baking pan and smooth with the back of the spoon.
Mark it into squares and let it cool several hours. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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