Easy Peanut Butter Fudge

Ingredients

• 1/2 cup whole milk
• 6 regular-sized marshmallows
• 3/4 cup white granulated sugar
• 3/4 cup packed light brown sugar
• 2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups smooth peanut butter

Directions

1. Lightly coat an 8x8-inch baking pan with cooking oil, then fit it with parchment paper.
2. Put the milk and marshmallows into a medium pan. Set the pan over medium low heat and warm the mixture gently, stirring the whole time, until the marshmallows melt. If the milk foams more than you like, turn the heat down.
3. After the marshmallows have melted, stir in both sugars. Keep cooking over medium low heat, still stirring, until the sugars dissolve and the mixture looks smooth. Add the vanilla, salt, and peanut butter, and stir until everything is fully blended into the batter.
4. When the fudge mixture is smooth and even, pour it right away into the prepared pan. Spread the top with a spatula or butter knife.
5. Let the fudge sit in the pan until it cools to room temperature, then transfer it to the fridge overnight.
6. The next day, use the parchment paper to lift the fudge out of the pan, then cut it into 1-inch squares. Store in an airtight container; the fudge keeps for about 1 week at room temperature or 2 to 3 weeks refrigerated.