Peanut Butter Fudge Recipe 2: Creamy Fudge in 5 Minutes

Instructions:

1. Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides to create a sling for easy removal.
2. Combine the 14 oz sweetened condensed milk and 16 oz creamy peanut butter in a large microwave safe glass bowl.
3. Microwave on high in 30 second bursts. Stop when the mixture is glossy and fluid.
4. Using a silicone spatula, stir the mixture vigorously. Wait for it to transform from a liquid to a heavy, matte finish dough.
5. Smooth the mixture into the prepared pan, pressing firmly into the edges. Using the back of a spoon helps level the top.
6. Let the pan sit at room temperature for 15 minutes. This allows the heat to dissipate slowly.
7. Refrigerate for at least 2 hours. Wait until the center feels firm to a light touch.
8. Sprinkle with 1/4 tsp flaky sea salt if desired before the surface completely dries.
9. Lift the fudge out using the parchment handles.
10. Slice into 24 even squares using a sharp, warm knife for the cleanest edges.