In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, corn syrup, milk, butter, and salt to 236°F (113°C) while stirring occasionally. This should take 20-25 minutes. While the penuche fudge is cooking, fill a large bowl with cold water and ice to create a water bath.
Directions Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken.
The good news is that you don’t have to limit yourself to Peanut Butter Fudge. There are many more fudge recipes here on the blog, so be sure to check them out (all of them are low carb and sugar free)!
To make the peanut butter fudge, simply remove the condensed milk from the refrigerator and nuke it in the microwave for about 10 seconds, then give it a good stir.