**You should have a cooking thermometer for this recipe, a heavy bottomed cooking pot, and a stand mixer is the safest way to beat this after the cooking process.
Peanut Butter Fudge
2 c. sugar
2 c. brown sugar
1 tsp. salt
1/2 c. cocoa powder (I use Callebaut...buy it on Amazon.com)
1 1/3 c. milk (I used whole milk)
1/4 c. unsalted butter
3/4 c. creamy or crunchy peanut butter (used creamy)
2 tsp. vanilla paste or vanilla extract
Prepare a 9 x 9 baking pan by lining it with aluminum foil and grease the foil with butter. Set it aside for later.
In a large, heavy bottomed pot stir together the sugars, salt, cocoa powder, and milk. Heat until the sugar is dissolved then add the butter and cook until a thermometer reads 238 degrees.
Turn the mixture out into your stand mixer with a scraper mixing paddle attached.
Add in the peanut butter and vanilla. Mix until the fudge begins to lighten in color and loses its gloss....becomes dull instead of shiny.
Then pour it out into the greased pan before cutting into 1 inch cubes.