Creamy Peanut Butter and Chocolate Fudge

Photo Credit: baketheneat

Photo Credit: baketheneat

Creamy Peanut Butter and Chocolate Fudge

Yield: 64 one inch squares
Prep: 5 mins
Cook: 15 mins
Ready In: 20 mins
A smooth creamy homemade fudge flavoured with creamy peanut butter and rich dark chocolate.

Ingredients

  • 500 grams granulated sugar (2 and 1/2 cups)
  • 25 grams good quality cocoa powder (1/4 cup)
  • 240 millilitres evaporated milk (from a can) (1 cup)
  • 1 tablespoon light corn syrup
  • 115 grams unsalted butter – divided (1/2 cup)
  • 120 grams smooth peanut butter (1/2 cup)
  • 2 teaspoons vanilla extract

Instructions

  • Line an 8-inch tin with parchment paper, making sure the sides are fully covered and there is some overhang.
    Combine the sugar, cocoa powder, evaporated milk and corn syrup in a large heavy bottomed saucepan over a medium heat. Stir constantly until all the sugar has dissolved.
  • Add 2 tablespoons of the butter and stir in until completely melted in. Allow the mixture to come to the boil and cover and boil for 3 minutes.
  • Remove the lid and continue to cook, without stirring, until the mixture reaches 234F / 112C on your thermometer.
    Remove from the heat and without stirring add the remaining butter, peanut butter and the vanilla extract and allow the mixture to sit for 10 minutes.
  • After 10 minutes, using a wooden spoon beat the mixture vigorously until it thickens and begins to loose its shiny gloss. This process can take anything from 5 to 15 minutes. You can use a stand mixer but be careful not to over mix the fudge, keep a close eye on it.
  • Immediately pour the fudge into the prepared tin. Allow the fudge to cool to room temperature, then cover the tin with plastic wrap and chill until set about an hour.
  • Lift the fudge out of the pan and cut into 1 inch square pieces.
  • The fudge can be stored in an airtight container in a cool room or in the fridge for up to 10 days. Not that mine ever lasts that long!
Photo Credit: baketheneat

Photo Credit: baketheneat

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