Ingredients:

  • 18 oz creamy peanut butter
  • 0.5 cup unsalted butter
  • 14 oz sweetened condensed milk
  • 2 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Line your 8x8 inch pan with parchment paper, leaving an inch of overhang on all sides.
  2. Combine 18 oz creamy peanut butter, 0.5 cup unsalted butter, and 14 oz sweetened condensed milk in your saucepan over medium low heat. Cook 3 minutes until the mixture is glossy and completely fluid.
  3. Remove the pan from the heat immediately once the fats have emulsified.
  4. Whisk in 1 tsp pure vanilla extract and 0.25 tsp fine sea salt. Stir until the aroma of vanilla blooms through the kitchen.
  5. Add the 2 cups powdered sugar into the warm liquid base.
  6. Use your spatula to fold the sugar in until no white streaks remain. Stir until the texture becomes matte and heavy.
  7. Transfer the mixture into your prepared pan, spreading it to the corners. Press firmly until the surface is level and smooth.
  8. Place the pan in the refrigerator for at least 2 hours. Wait until the center feels firm and cold to the touch.
  9. Lift the fudge out using the parchment sling and place it on a cutting board.
  10. Slice into 24 even squares. Watch for a clean 'snap' as the blade passes through.