Chocolate - Peanut Butter Fudge

Combine corn syrup, evaporated milk, and sugar in a medium saucepan over medium heat, stirring frequently until the mixture reaches a gentle boil.

Add the semi-sweet chocolate to the boiling mixture, stirring constantly until completely melted and smooth.

Remove the saucepan from heat and stir in the peanut butter until fully incorporated with no streaks of unmixed peanut butter remaining.

Add vanilla extract to the mixture and stir well to combine.

Pour the fudge mixture into a greased 8-inch square baking pan, spreading it evenly with a spatula.

Let the fudge cool to room temperature, then refrigerate for at least 2 hours until firm.

Cut the fudge into small squares using a sharp knife, wiping the blade between cuts for clean edges.