Ingredients:

  • 510g Creamy Peanut Butter
  • 397g Sweetened Condensed Milk
  • 115g Unsalted Butter
  • 5ml Pure Vanilla Extract
  • 1.5g Fine Sea Salt
  • 60g Powdered Sugar

Instructions:

  1. Line a 20cm square baking tin with parchment paper, leaving a 5cm overhang.
  2. Place 115g butter and 397g condensed milk in a heavy saucepan over low heat.
  3. Stir constantly until the butter is completely liquid and fully incorporated into the milk.
  4. Sift 60g powdered sugar and 1.5g salt into a small bowl to remove any clumps.
  5. Add 510g peanut butter to the warm milk mixture. Do not boil; we only want to soften the peanut butter proteins.
  6. Use a spatula to fold the mixture until it becomes smooth, shiny, and pulls away from the sides.
  7. Remove the pan from the burner and stir in 5ml vanilla extract and the sugar/salt mix.
  8. Beat the mixture vigorously for 30 seconds until the sheen disappears and it looks matte.
  9. Transfer to the tin, smoothing the top with an offset spatula.
  10. Refrigerate for at least 4 hours until the block feels solid and cold.