Melt the butter in a saucepan over a medium heat then stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.
Remove from the heat, and stir in the peanut butter and vanilla seeds.
Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.
Originally Submitted
6/5/2010
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