Chocolate and peanut butter fudge
I made this for a friend’s birthday. The recipe is so simple, if you’ve always been put off making fudge, try this recipe. But remember it’s strictly for a special treat!
oil, for greasing
200 ml milk
100ml double cream
350 g caster sugar
100 g unsalted butter
1 tsp vanilla extract
100g dark chocolate
2 large tablespoons of crunchy peanut butter (or to taste)
Grease an 18cm square cake tin.
Put the milk, cream, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
Bring to the boil and boil for 15-20 minutes, stirring all the time.
When the mixture reaches 115°C on a sugar thermometer, remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
Add the chocolate (roughly chopped – it will melt) and peanut butter
Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
Cut into bite size pieces and wrap in greaseproof paper. Store in an airtight tin.