Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 cups (340g) white chocolate chips or vanilla melting wafers
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 1 tbsp flaky sea salt
  • 0.25 cup roasted peanuts, crushed

Instructions:

  1. Line an 8x8 inch pan with parchment paper, leaving an inch of overhang on the sides.
  2. In a large heat safe bowl, add 2 cups white chocolate chips and 1 cup creamy peanut butter.
  3. Microwave the mixture in 30 second intervals, stirring gently between each. Cook until the mixture is glossy and just barely liquid.
  4. Pour in the 14 oz can of sweetened condensed milk and 1 tsp vanilla extract.
  5. Fold in 0.5 tsp kosher salt until fully incorporated. Stir until the batter is velvety and pulls away from the bowl slightly.
  6. Transfer the mixture into the prepared pan, smoothing the top with an offset spatula. Work quickly before the cocoa butter begins to crystallize.
  7. Sprinkle 0.25 cup crushed peanuts and 1 tbsp flaky sea salt evenly over the surface. Press the toppings lightly so they adhere to the cooling surface.
  8. Place the pan in the refrigerator for at least 2 hours. Wait until the center feels firm and resistant to a light touch.
  9. Lift the fudge out using the parchment sling and place it on a cutting board. Slice into 36 squares using a warm, dry knife for the cleanest edges.