Cheat’s peanut butter fudge
Try this mouth-watering fudge recipe, made with creamy peanut butter and topped with rich dark chocolate chips and chopped peanuts. Recipe and image from Sweet Treats (£9.99, Ryland Peters & Small). Photography: Ryland Peters & Small
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Makes 64 pieces
Ingredients
- 500g Smooth peanut butter (choose the least oily peanut butter that you can find)
- 397g Tin sweetened condensed milk
- Pinch of salt
- 100g Icing sugar (sifted)
- 100g Dark chocolate chips
- 100g Chopped peanuts
Method
Step 1
Line a 28x18x4cm (11x7x1½in) cake tin with baking parchment, leaving the edges to overhang. In a large saucepan, melt the peanut butter, condensed milk and salt over a medium heat. Remove the pan from the heat and stir to loosen. Carefully add in the sifted icing sugar and stir until combined and very thick.
Step 2
Empty the mixture into the cake tin, making sure it covers the whole of the base. It will be quite oily at this stage – use the back of a spoon to smooth it out.
Step 3
Sprinkle over the dark chocolate chips, making sure they are spread out, and push them into the fudge slightly. Sprinkle over the chopped peanuts, pushing them into the fudge, too. Allow the fudge to cool, then pop it into the fridge to set for 4 hours or overnight.
Step 4
Once set, use the overhanging baking parchment to lift the fudge out of the cake tin. Slice into small squares. Cook's tip: You can store this fudge for around 2 weeks in an airtight container in the fridge, but it is best eaten at room temperature.
