Wednesday, 7 August 2013

Cake'n'Bake Wednesday: Peanut Butter Fudge

In August 2012 the Cake'n'Bake Club decided to brave the British summertime and take our meeting outdoors for a picnic month. We also decided to invite along as many family and friends as possible, and ended up raising a nifty £105 for Marie Curie Cancer Care in the process! This peanut butter fudge is based on Sophie Dahl's recipe, which I stumbled across one day and have loved ever since! It is a very naughty, but very nice treat!

Time taken: 15-20 minutes for preparation plus 2 hours to set.

Makes 15-20 pieces

65g butter
250g brown sugar
65ml milk
150g crunchy peanut butter
1tsp vanilla extract
150g icing sugar

  1. Line a small tray with cling film, so that the cling film hangs over the sides. I used one of those plastic tubs that you often get take-away food in as they are the perfect size!
  2. Cut the butter into cubes, then melt in a saucepan over a medium heat.
  3. Once the butter has melted, stir in the sugar and the milk until all of the sugar has dissolved. Bring the mixture to the boil without stirring. Once the mixture is bubbling leave it on the heat for a further 3 minutes and then remove from heat.
  4. Add the peanut butter and the vanilla extract to the mixture and stir until all of the peanut butter has melted. Leave to cool for a few minutes, then tip the icing sugar into the pan. Stir until the ingredients have combined to form a smooth paste.
  5. Pour the mixture into the prepared tray and leave to cool to room temperature before placing the fudge in the fridge to set (this usually takes at least two hours).
  6. Once the fudge has set, use the cling film to help remove the fudge from the tray and cut into squares. Store the fudge in an airtight container.

Happy Thoughts

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