Save This peanut butter fudge with sea salt brings together the irresistible combination of creamy peanut butter and butter, transformed into velvety squares of pure indulgence. The flaky sea salt sprinkled on top creates that perfect sweet-salty balance that makes this treat utterly addictive.
I first made this fudge during the holiday season when I needed a quick dessert for unexpected guests. The look of pure bliss on their faces when they took their first bite convinced me this recipe needed to become part of my permanent collection.
Ingredients
- Unsalted butter: The quality of your butter matters here as it forms the base of the fudge. European style butter with higher fat content creates an even richer result.
- Creamy peanut butter: Use a commercial brand like Jif or Skippy for the most reliable texture. Natural peanut butter can separate and affect the final consistency.
- Pure vanilla extract: The real stuff makes a noticeable difference in depth of flavor. Avoid imitation vanilla for best results.
- Fine sea salt: This dissolves completely into the mixture and enhances all the flavors without making the fudge taste salty.
- Powdered sugar: Sifting is crucial to avoid lumps. The fine texture creates that meltinyourmouth quality that makes great fudge irresistible.
- Flaky sea salt: Maldon or fleur de sel are ideal here. The delicate crunch and mineral flavor perfectly complement the sweet peanut butter base.
Instructions
- Prepare the pan:
- Line your 8inch square baking pan with parchment paper leaving overhang on two sides. This creates handles that make removing the finished fudge effortless. Press the paper into corners for clean edges.
- Create the base:
- Melt butter and peanut butter together over medium heat stirring constantly. The mixture should look glossy and completely uniform with no streaks. This takes about 23 minutes but watch carefully as butter can burn.
- Add flavor enhancers:
- Remove the pan from heat and stir in vanilla extract and fine sea salt. The residual heat helps these ingredients incorporate fully into the mixture and bloom their flavors throughout.
- Incorporate the powdered sugar:
- Add the sifted powdered sugar gradually about one cup at a time stirring vigorously between additions. The mixture will transform from liquid to a thick paste. Keep mixing until completely smooth which might require some muscle.
- Transfer and smooth:
- Pour the thick mixture into your prepared pan. Use a spatula to spread it evenly reaching all corners. For a perfectly smooth top dip your spatula in hot water wipe dry and use it to create a glasslike finish.
- Add the finishing touch:
- While the fudge is still warm sprinkle the flaky sea salt evenly across the surface. Gently press the flakes into the top so they adhere but remain visible. This ensures the salt stays in place when cutting.
- Chill to perfection:
- Refrigerate for at least 2 hours until the fudge is completely set. The texture should be firm but not hard allowing for clean cuts and the perfect bite.
- Cut and serve:
- Use the parchment handles to lift the entire slab from the pan. With a sharp knife cut into 36 small squares wiping the blade between cuts for the cleanest edges.
Save The flaky sea salt is truly the magic ingredient in this recipe. I discovered its transformative power years ago when my daughter accidentally knocked over the salt cellar while I was making a batch. Those few flakes that landed on top created such a flavor revelation that I've never made this fudge without it since.
Storage Tips
This fudge keeps beautifully in the refrigerator for up to a week when stored in an airtight container. Place parchment paper between layers to prevent sticking. For longer storage freeze individual pieces wrapped in parchment then placed in a freezer bag. They'll stay perfect for up to three months. To enjoy simply thaw in the refrigerator for about an hour. At room temperature this fudge will soften considerably after about two hours. While still delicious it becomes more challenging to handle so I recommend serving directly from the refrigerator especially in warmer weather.
Flavor Variations
The basic recipe serves as an excellent canvas for creative additions. Fold in half a cup of mini chocolate chips just before pouring into the pan for a chocolate peanut butter combination that rivals any candy shop offering. For a nostalgic twist reminiscent of childhood sandwiches swirl in two tablespoons of grape jelly after pouring the mixture into the pan. The fruity accent cuts through the richness beautifully. Holiday versions can include crushed candy canes on top instead of sea salt or a layer of melted chocolate spread over the chilled fudge base. Just be sure to let the chocolate set completely before cutting.
Serving Suggestions
These rich little squares pair perfectly with a strong cup of coffee or a glass of cold milk. The contrast of bitter coffee or cool milk against the sweet creamy fudge creates a truly satisfying experience. For an elevated dessert plate place a small square alongside a scoop of vanilla ice cream and drizzle with warm chocolate sauce. The temperature and texture contrasts make this simple dessert restaurant worthy. During holiday gatherings I arrange these fudge pieces on a platter with other small treats like shortbread cookies and chocolate truffles. The variety of flavors and textures makes for an impressive dessert board that guests can sample throughout the evening.
Save Troubleshooting Tips
If your fudge seems too soft even after chilling you likely need more powdered sugar. The exact amount can vary based on the natural oils in your peanut butter brand. Grainy texture usually results from sugar crystals forming during cooling. To prevent this ensure your butter and peanut butter mixture is hot enough to fully dissolve the sugar when added. For perfectly clean cuts warm your knife under hot water and wipe dry between slices. This melts through the fudge without dragging or creating crumbs.
Recipe FAQ
- → How can I achieve a smooth fudge texture?
Ensure the butter and peanut butter are fully melted and smoothly combined before adding the powdered sugar. Sift the sugar and add gradually, mixing thoroughly to avoid lumps.
- → Can I substitute crunchy peanut butter?
Yes, using crunchy peanut butter adds a delightful texture to the fudge. Simply replace creamy peanut butter with an equal amount of crunchy peanut butter.
- → Does the fudge need to be chilled before cutting?
Yes, refrigeration helps the fudge set completely, making it easier to cut into neat squares and enhancing its texture.
- → How long can I store this fudge?
Store the fudge in an airtight container in the refrigerator for up to 1 week for the best freshness and flavor.
- → Is almond butter a suitable alternative?
Almond butter can be used instead of peanut butter for a unique flavor twist. Use an equal amount as a direct substitution.
- → Can I add extra toppings?
Cacao nibs, chopped nuts, or a drizzle of melted chocolate make great additions on top of the fudge along with the sea salt.