Fudge de pasta de amendoim, sedoso e cremoso

Ingredientes

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

Modo de preparo

1. 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. 2

   In a heavy-bottomed medium saucepan over low-medium heat, combine the creamy peanut butter, sweetened condensed milk, and unsalted butter.

3. 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. 4

   Remove the pan from the heat. Stir in the vanilla extract and fine sea salt until fully incorporated.

5. 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. 6

   Refrigerate for at least 2 hours or until the fudge is firm to the touch before slicing into 24 squares.