Step 1

Over medium heat, melt the butter in a large saucepan along with the ground nutmeg.With a wooden spoon, stir in the brown sugar and milk, removing any lumps, and bring to a boil for 2-3 Minutes without stirring.

Step 2

Remove from the heat, and stir in the vanilla, then the peanut butter.

Step 3

Put the powdered sugar in a large heatproof mixing bowl. Then, pour the hot peanut butter and sugar mixture on top of the powdered sugar, and beat with a wooden spoon until smooth.

Step 4

Pour into an 8-inch (20 cm) square baking pan, cover the top with parchment, and press down to smooth out the top (I use another 8-inch pan to do this) set aside to cool slightly (10 minutes should do), then place in the fridge to cool completely.

Step 5

Turn the fudge out of the tin onto the parchment, cut into 36 squares (or smaller, if you prefer).

Step 6

Melt the chocolate, and add a thin layer to top of each piece of fudge. Allow the chocolate to set, and sprinkle each piece of fudge with a few grains of flaky sea salt.

Step 7

Store in an airtight container.