Making this Easy Peanut Butter Fudge is incredibly straightforward. Follow these simple steps for foolproof results every time:

1. Prepare Your Pan: Begin by lining an 8×8 inch square baking pan with parchment paper. Make sure the parchment paper overhangs the sides of the pan – this will act as handles later, making it incredibly easy to lift the fudge out of the pan once it’s set. This step is crucial for easy removal and clean cutting.
2. Melt the Butter: In a medium-sized saucepan, melt the unsalted butter over low heat. Keep the heat low to prevent the butter from browning or burning. Stir occasionally as it melts to ensure even heating. Melted butter is the base for our creamy fudge.
3. Combine Peanut Butter and Sweetened Condensed Milk: Once the butter is completely melted, remove the saucepan from the heat. Immediately add the creamy peanut butter and the entire can of sweetened condensed milk to the melted butter.
4. Stir Until Smooth and Combined: Using a spatula or wooden spoon, stir the peanut butter and sweetened condensed milk into the melted butter until everything is completely smooth and thoroughly combined. Continue stirring until you have a homogenous, glossy mixture with no streaks of peanut butter or condensed milk remaining. This step is important for achieving a uniform fudge texture.
5. Add Vanilla Extract and Salt: Now, stir in the vanilla extract and the pinch of salt. Incorporate them evenly into the fudge mixture. The vanilla and salt enhance the overall flavor profile and balance the sweetness. Stir until just combined.
6. Pour into Prepared Pan: Pour the smooth peanut butter fudge mixture into the parchment-lined baking pan. Use a spatula to spread it evenly across the bottom of the pan, ensuring a uniform thickness. This will help the fudge set evenly and look neat when cut.
7. Refrigerate to Set: Place the pan of fudge in the refrigerator. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the fudge to firm up completely. The longer chilling time ensures a firm, sliceable fudge. Resist the temptation to cut into it too soon!
8. Cut and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Place it on a cutting board. Use a sharp knife to cut the fudge into squares. For clean cuts, you can run the knife under hot water and wipe it dry between cuts. Cut into your desired size – smaller squares for a lighter treat, or larger squares for a more indulgent serving.
9. Store Properly: Store any leftover fudge in an airtight container in the refrigerator. It will keep well for up to a week, although it’s unlikely to last that long! Keeping it refrigerated ensures it stays firm and fresh.