Ingredients:

  • Creamy Peanut Butter
  • Sweetened Condensed Milk
  • Unsalted Grass-Fed Butter
  • Pure Vanilla Extract
  • Fine Sea Salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to create a sling for easy removal.
  2. In a heavy-bottomed medium saucepan over low-medium heat, combine the creamy peanut butter, sweetened condensed milk, and unsalted butter.
  3. Stir the mixture constantly until it reaches a uniform, glossy liquid state and the butter is fully emulsified. The mixture should resemble thick, flowing lava.
  4. Remove the pan from the heat. Stir in the vanilla extract and fine sea salt until fully incorporated.
  5. Pour the mixture into the prepared pan. Smooth the top with a warm spatula and tap the pan on the counter to release air bubbles.
  6. Refrigerate for at least 2 hours or until the fudge is firm to the touch before slicing into 24 squares.