Peanut Butter Fudge

Prevent grainy fudge. Measure the powdered sugar accurately using a food scale for the smoothest fudge. Otherwise, overmeasuring it can result in grainy or hard texture.
Cut smooth squares. If desired, trim off the rough edges after removing the slab of fudge from the pan. Enjoy these scraps as a delicious treat or save them for later; the kids will love them, too! I also recommend using a warm knife and wiping it clean between cuts for those laser-sharp, professional-quality edges.
Optional: Speed up the chilling process. It should take a few hours at room temperature for the fudge to set and firm up. To speed up this process, just move the pan to the refrigerator for about 1 hour.
Optional Variations. If desired, add a salty dimension to the fudge by stirring ¼ teaspoon of fine sea salt in with the vanilla and powdered sugar, or sprinkle the pan of warm fudge with flaky sea salt before it sets. To make chocolate chip peanut butter fudge, gently fold in ½ cup of cold chocolate chips into the fudge right before spreading into the pan or press the chocolate chips on top before cooling.

1.	Lightly grease an 8-inch square baking dish with butter and line with parchment paper or aluminum foil.
2.	In a medium saucepan, combine the peanut butter and unsalted butter, then place over medium heat. and bring to a boil, stirring occasionally.
3.	Once boiling, remove from heat and stir in the powdered sugar and vanilla until smooth and no lumps of sugar remain. (If desired, also add ¼ teaspoon of salt.)
4.	Pour the fudge into the prepared baking dish and spread it out with a spatula. Let cool at room temperature for several hours or refrigerate until set, about 1 hour.
5.	Once cooled, remove the fudge from the pan using the parchment paper to lift it out, then cut it into 1-inch squares. The fudge can be stored in an airtight container at room temperature for up to a week or in the fridge for up to 1 month.