Ingredients
Equipment
Method
- Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over medium heat, melt the butter. Stir in the granulated sugar until combined.
- Bring the mixture to a boil, stirring constantly. Boil for 5 minutes, then remove from heat.
- Stir in the peanut butter, vanilla extract, and salt until smooth and fully incorporated.
- Pour the mixture into the prepared pan and spread evenly with a spatula.
- Refrigerate for at least 2 hours, or until firm.
- Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares.
Nutrition
Notes
Store fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.