Peanut Butter Fudge

Sharing a recipe I plan on making today, time permitting. I like complicated fudge recipes but don't mind having an easy time of it with a fudge recipe that doesn't require a temperature gauge for success! You could add some peanuts to the mix and raise it up a notch, too!

Peanut Butter Fudge

1 cup confectioners' sugar
1 cup light brown sugar, packed
1 ½ cups granulated sugar
6 tablespoons butter
3/4 cup evaporated milk
1 teaspoon vanilla
1/2 teaspoon orange extract*
1 cup peanut butter
1 cup marshmallow creme

Sift the confectioners' sugar into a large bowl; set aside. Grease a 9-inch square pan; line with plastic wrap.

Combine brown and granulated sugars in a medium saucepan with the butter and milk. Heat over medium heat, stirring, until blended and butter is melted. Bring to a full boil; continue boiling, stirring occasionally, for 5 minutes. Quickly stir in the vanilla, orange extract, peanut butter, and marshmallow creme; pour over the confectioners' sugar and stir to mix well. Spoon into the prepared pan.

Cover with plastic wrap, pat down to level out and chill until firm. Cut into squares when firm. If the fudge is difficult to cut, let it stand at room temperature for 15 to 20 minutes before cutting.

*I think a touch of orange really brings out the flavor of peanut butter. You can skip it if it isn't to your liking.