Peanut butter fudge
Chewy brown sugar fudge spiked with peanut chunks
Peanut butter fudge
Makes 40-50 pieces
Cooks In30 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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Ingredients
- 110 g unsalted butter
- 150 g soft dark brown sugar
- 200 g soft light brown sugar
- 125 ml milk
- 150 g icing sugar
- 225 g quality crunchy peanut butter
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Jamie Magazine
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Method
- Melt the butter in a pan over a medium heat, then stir in the soft dark brown sugar, soft light brown sugar and milk.
- Carefully bring to a hard, rolling boil (the sugar will be scalding), then cook for 2 minutes.
- Take off the heat, stir in the crunchy peanut butter. Beat in the icing sugar until smooth, adding extra milk if needed.
- Press into a lined 20cm x 20cm tin, leave to cool, then chill for 2 to 3 hours to set.
- Cut into 2–3cm squares to serve.
