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Peanut butter fudge

Squares of peanut butter fudge

Peanut butter fudge

Name: Peanut butter fudge
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Cuts into 36 pieces
Ingredients: 450g golden caster sugar; 400g double cream; 50g butter; 1 tbsp glucose syrup; 1 tbsp vanilla bean paste; 2-3 tbsp crunchy peanut butter; small handful of chopped salted peanuts

Good Food team

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Cuts into 36 pieces

More effort

Prep: 10 mins

Cook: 40 mins

plus overnight cooling

A star rating of 2 out of 5.1 ratingRate

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Combine peanut butter with fudge for an out-of-this-world flavour combination. Topped with peanuts, it makes the perfect gift for any peanut butter addict

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

450g golden caster sugar
400g double cream
50g butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste
2-3 tbsp crunchy peanut butter
small handful of chopped salted peanuts

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Nutrition: Per serving

kcal131
fat8g
saturates5g
carbs14g
sugars14g
fibre0.1g
protein1g
salt0.2g

Method

step 1

Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
step 2

When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup – if it’s not, transfer the mixture to a smaller pan that’s still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C – or ‘soft ball’ stage, remove the pan from the heat.
step 3

Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, peanut butter and a good pinch of salt.
step 4

Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
step 5

Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Scatter the chopped peanuts. Leave to cool overnight at room temperature – don’t put it in the fridge, as it will become sticky and won’t set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 2 out of 5.1 rating

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