Ingredients:

  • 14 oz sweetened condensed milk
  • 16 oz creamy peanut butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp flaky sea salt

Instructions:

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
  2. In a medium heavy-bottomed saucepan over medium-low heat, combine the sweetened condensed milk and creamy peanut butter. Stir constantly with a silicone spatula until the mixture is completely smooth and begins to pull away slightly from the sides of the pan.
  3. Remove the saucepan from heat immediately. Stir in the vanilla extract and fine sea salt. Working quickly, pour the mixture into the prepared pan and smooth the top with a spatula.
  4. Sprinkle the chocolate chips and flaky sea salt over the warm fudge. Allow to cool to room temperature, then refrigerate for at least 3 hours until firm.
  5. Lift the fudge out of the pan using the parchment sling. Use a sharp, warm knife to cut into 1-inch squares.