Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the Salted Caramel: In a medium saucepan, combine the Granulated Sugar and Water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.
- Carefully whisk in the Heavy Cream (it will bubble vigorously). Cook for 1 minute, then remove from heat and whisk in the Unsalted Butter and 1 tsp Fleur de Sel. Let cool slightly.
- Make the Fudge Base: In a heatproof bowl set over a simmering pot of water (double boiler), combine the Valrhona Guanaja Dark Chocolate and 1/2 cup Heavy Cream. Melt, stirring occasionally, until smooth.
- Stir in the Corn Syrup and 1/4 tsp Fleur de Sel.
- Remove from heat and whisk in the cooled Salted Caramel and Artisan Creamy Peanut Butter until fully incorporated.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Let cool completely at room temperature, then lift out using the parchment paper overhang and cut into squares.
