Sweet Nutty Squares
ready in 2 h. 30 min.
Melt the butter in a casserole dish. Stir in the sugar and milk and cook at a rolling boil for around 2 minutes. Remove from the heat and add the peanut butter and vanilla. Stir until smooth.
Sieve the icing sugar into a bowl and pour over the hot mixture. Mix to a thick, smooth cream.
Butter a tin (approx. 20x20 cm) and pour in the mixture, smoothing flat. Cover and chill in the refrigerator for around 2 hours.
Turn the fudge out onto a board and cut into small pieces or cubes.