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Popcorn and Peanut Fudge
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| 4 Tbsp. | unsalted butter, cut into pieces |
| 1 lb. | semisweet chocolate chips, (about 2 3/4 cups) |
| 1 14oz. Can | sweetened condensed milk |
| 1/4 tsp. | Salt |
| 1 cup | unsalted, unbuttered popcorn |
| 3/4 cup | dry-roasted salted peanuts |
1. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure it is ticked into all corners and there is at least 1 inch overhanging top on all sides.
2. In a medium saucepan bring 2 inches of water to a bare simmer. Place butter, chocolate, salt, and condensed milk in a stainless steel bowl big enough to rest on top of saucepan and set it over pan, making sure it doesn't touch water. Heat, whisking occasionally, until chocolate has melted. Don't overheat.
3. Remove bowl from pan and mix in popcorn and peanuts until fully combined. Scrape into prepared pan and refrigerate until set, at least 3 hours. Cut fudge and serve or store in refrigerator in an airtight container for up to a week.
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