Ingredients:

  • 1 cup (256 g) standard creamy peanut butter
  • ½ cup (113 g) unsalted butter, softened
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 tsp (5 ml) pure vanilla extract
  • ¼ tsp (1.5 g) fine salt
  • 3 cups (360 g) powdered sugar, sifted
  • up to ½ cup (60 g) powdered sugar, added only if needed

Instructions:

  1. Line an 8x8-inch (20 cm) pan with parchment paper, leaving a 2-inch overhang on two sides. Sift the 3 cups (360 g) powdered sugar into a separate bowl.
  2. Place the butter and peanut butter in a microwave-safe bowl. Microwave for 30 seconds, then stir. Heat for 15 to 30 seconds more if needed, until warm and smooth with no cold lumps.
  3. Stir in the condensed milk, vanilla and salt until glossy and uniform, with no streaks of butter or peanut butter.
  4. Add the sifted powdered sugar about 1 cup at a time, stirring each addition completely before adding more.
  5. Stop adding sugar when the dough is thick, pliable and holds its shape when lifted with the spatula. If still soft and sticky, add up to ½ cup (60 g) more powdered sugar, 2 tablespoons (15 g) at a time, stirring well after each addition.
  6. Press the fudge evenly into the prepared pan. Smooth the top with the back of a greased spatula or lightly oiled fingertips until even and satin-like.
  7. Refrigerate for 2 hours, or until firm and no longer tacky when touched.
  8. Lift the fudge out using the parchment overhangs. Warm the knife under hot water, wipe it dry, and cut into 5 rows by 5 rows for 25 pieces about 1⅝ inches (4 cm) square. Wipe and warm the knife between cuts.
  9. Store in an airtight container in the refrigerator for up to 2 weeks, with parchment between layers.