Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium saucepan, combine the Granulated Sugar, Whole Milk, Unsalted Butter, and Fine Sea Salt. Bring to a boil over medium heat, stirring constantly.
- Continue boiling for 22 minutes, stirring frequently, until the mixture reaches the soft-ball stage (235-240°F / 112-116°C).
- Remove from heat and stir in the Vanilla Bean Paste and High-Quality Semi-Sweet Chocolate Chips until melted and smooth.
- Immediately stir in the Natural Creamy Peanut Butter until fully incorporated.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Sprinkle the top with Flaky Sea Salt.
- Let cool completely at room temperature, then lift out using the parchment paper overhang and cut into squares.
