Peanut butter fudge

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Delicious and easy to make, these melting sweet and salt sweets are hard to resist.

Servings: pieces

Author: Helen Best-Shaw

Ingredients

200 g condensed milk - half a standard can
200 g white chocolate - broken into pieces
200 g smooth American style peanut butter

Optional

50 g mini Reece's Pieces

Instructions

Prepare a mould or tray, oiling a flexible mould or lining a rigid one.
Put the condensed milk, broken chocolate, peanut butter and salt in a pan.
Set on the stove over a very low heat. Use a diffuser ring if necessary. As the ingredients start to warm, stir and keep stirring so that they melt together. Do not allow the mixture to become hot.
When the chocolate is mostly melted, remove from the heat and stir well to melt the rest in the heat of the mixture.
Transfer the mixture to the tray and smooth into the corners, levelling the top. Decorate with the chopped peanut butter cups if using, pressing lightly into the top of the fudge.
When cool, transfer to the fridge and leave there to set for about 4 hours.
When the fudge is set, remove from the mould. (If this proves difficult, you can freeze for ten minutes and try again.) Cut into squares, ready to serve.

Notes

Storage

I recommend storing this type of fudge in an airtight container in the fridge. Bring it up to room temperature before serving.

Microwave method

Step One – First, prepare the tray.

Step Two – Break up the chocolate. Then put all the ingredients in a microwavable jug or bowl.

Step Three – Heat in ten second bursts, stirring in between. Stop before everything is completely melted and stir, allowing it all to melt together in the residual heat.

Step Four – Pour your peanut butter fudge into the tray. Smooth the top. When it is cool, put it in the fridge to set for 4 hours or overnight.

Slow cooker method

You can use the slow cooker for this recipe if you prefer, treating it as a bain marie.

Step One – Put the ingredients in a jug or bowl. Set this in the slow cooker. Add a few inches of boiling water to the slow cooker pot around the jug, taking care than none gets into the mixture.

Step Two – Set the cooker on low. Leave the lid off because if you don't, you will get condensation dripping back into your fudge mix.

Step Three – Stir the fudge intermittently, taking care not to get any water into the mixture. When you have a smooth mixture, remove the bowl or jug.

Step Four – Pour the peanut butter fudge into the tray. When cool, transfer it to the fridge and leave it to set.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.