Ingredients:

  • 1 cup (225g) Unsalted Butter
  • 1 cup (250g) Creamy Peanut Butter
  • 1 pound (450g) Powdered Sugar
  • 1 tablespoon Pure Vanilla Extract
  • 0.5 teaspoon Sea Salt

Instructions:

  1. Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
  2. Combine the 1 cup (225g) unsalted butter and 1 cup (250g) creamy peanut butter in a medium saucepan.
  3. Cook over medium low heat until the mixture is completely liquid and glossy. Do not let it boil; we just want a uniform emulsion.
  4. Remove the pan from the heat immediately. Stir in the 1 tablespoon pure vanilla extract and 0.5 teaspoon sea salt.
  5. Add the 1 pound (450g) powdered sugar to the pot. Stir with a heavy spatula until no white streaks remain and the mixture is stiff.
  6. Transfer the mixture into your prepared pan. Press down firmly with the back of a spoon or a piece of waxed paper until the surface is flat and even.
  7. Let the pan sit on the counter for 15 minutes, then move it to the refrigerator. Chill for at least 1 hours until the center is firm to the touch.
  8. Lift the fudge out using the parchment sling. Use a long, sharp knife dipped in hot water to cut into 25 equal squares.