Method

1. Melt the butter in a saucepan over a medium heat.

2. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.

3. Remove from the heat, and stir in the peanut butter and vanilla seeds.

4. 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.

5. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.

6. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.