The Tenth Bake Of Christmas: Peanut Butter Fudge

Peanut Butter Fudge

I have an announcement. This is not a bake. Surprise! Bet you weren’t expecting that, eh? Yeah. I like to to live life on the edge. Not baking for the tenth BAKE of Christmas. I’m completely out of control.

Ok well maybe not. I needed a festive recipe to satisfy 3 criteria. Firstly – something easy to make with my kitchen assistant. Secondly – something that would work well as part of my brother’s birthday gift. And finally – something quick. I had a ticket for the festive shopping train, which was departing shortly. Factoring all this in, I toyed between truffles and fudge for a solid 3 minutes and decided on fudge. I had never made fudge, but had made truffles many-a-time. Most normal human beings would select the recipe they had successfully followed before, but no. Not me. I like to make things difficult for myself. So fudge it was!

Fudge is a great gift option. All you need is a pretty jar and some ribbon and hey presto – present done. So here you go. Sophie Dahl’s peanut butter fudge recipe. It went down very well with the brothership. Merry non-baking y’all!

ps. Don’t forget to follow #CAKE on FacebookTwitter, and Instagram!

#overandout

125g unsalted butter
500g dark brown sugar
120ml full-fat milk
250g crunchy peanut butter
1tspn vanilla essence
300g icing sugar, sifted
20cm x 20cm baking tray, greased and lined with baking paper

1/ Melt the butter in a saucepan over a medium heat.
2/ Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.
3/ Remove from the heat, and stir in the peanut butter and vanilla essence.
4/ Place the icing sugar in a large bowl, make a well, and pour the hot butter and sugar mixture on top. Gently whisk the mixture until smooth.
5/ Pour into the baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
6/ Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.

I made the mistake of not refrigerating over-night, instead keeping it on a shelf in my non-air conditioned room. Needless to say, the jar looked half empty and the fudge a little mushed by morning. So if you live in a warm climate – KEEP IT IN THE FRIDGE! Luckily the big bro loved it anyway. It’s the thought that counts, eh!

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

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