Ingredients:

  • 1 cup (227g/8 ounces) unsalted butter, cut into cubes
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 3 cups (360g) powdered sugar, sifted
  • 1 cup (255g) creamy peanut butter (not natural)
  • Pinch of sea salt (optional)

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. In a microwave-safe bowl, combine the butter and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  3. Stir in the vanilla extract.
  4. Gradually add the sifted powdered sugar to the wet ingredients, mixing until smooth and fully incorporated.
  5. Stir in the peanut butter and salt until well combined.
  6. Pour the fudge mixture into the prepared pan and spread evenly.
  7. Cover and refrigerate for at least 2 hours, or preferably overnight, until firm.
  8. Lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares and serve.