Ingredients:

  • 14 oz sweetened condensed milk
  • 18 oz creamy peanut butter
  • 1/2 cup unsalted butter, cubed
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 tsp flaky sea salt

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, ensuring the edges hang over the sides to act as a sling for easy removal.
  2. In a large microwave-safe glass bowl, combine the creamy peanut butter and cubed unsalted butter.
  3. Microwave the mixture in 30-second intervals, stirring well after each burst, until the butter is completely melted and fully integrated into the peanut butter (approximately 60–90 seconds total).
  4. Pour the sweetened condensed milk into the warm peanut butter mixture. Add the vanilla extract and fine sea salt.
  5. Stir vigorously with a silicone spatula until the mixture emulsifies, thickens, and loses its oily shine.
  6. Spread the mixture evenly into the prepared baking pan, smoothing the top with the spatula. Sprinkle with flaky sea salt if desired.
  7. Refrigerate for at least 4 hours or until completely firm. Use the parchment sling to lift the fudge out and slice into 36 squares.