Peanut Butter Fudge: Creamy Texture

Instructions:

1. Line a 20x20 cm square baking pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
2. In a medium heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, and whole milk.
3. Bring the mixture to a full rolling boil over medium-high heat. Once boiling, start a timer and boil for exactly 2 minutes without stirring until the surface is covered in large, glassy bubbles.
4. Remove the saucepan from the heat immediately. Add the creamy peanut butter and vanilla extract.
5. Stir vigorously until the mixture looks glossy and smooth, and the peanut butter is fully incorporated into the sugar syrup.
6. Pour the mixture into the prepared pan and smooth the top. Sprinkle with flaky sea salt if desired. Let the pan sit at room temperature for at least 15 minutes. Then, transfer it to the fridge for 50 minutes until the center is firm to the touch.