Sunday, 24 February 2013

Fudge it

We've been hitting some tourist spots this half term. At one of them we were duped into buying stale and expensive fudge. The children didn't know or care how awful it was, so I made some myself to prove how good it could be. Mine won hands down - crumbly yet soft, sweet and salty, smooth and crunchy... And all made in about 5 minutes.

I would like to add the following caveat, lifted straight from the small print of a pub menu in Essex: "All desserts contain calories". Oh yes, and it's not suitable for nut allergy sufferers. Just in case you were wondering.

A block of fudge, some cut into squares
You'll go nuts for this

Salted peanut butter fudge

Makes enough to fill a 23 x 31cm baking tray

110g butter
475g soft brown sugar
125ml milk
200g peanut butter (the no added salt kind)
1 teaspoon vanilla extract
425g icing sugar
1 teaspoon sea salt flakes

Melt the butter over a medium heat. Stir in the brown sugar and the milk and bring to the boil. Boil for 2 minutes, stirring. Remove from heat and stir in the peanut butter and vanilla. Pour over the icing sugar in a large mixing bowl and beat until smooth. Turn into the tray and sprinkle with salt. Chill until firm.

If you're feeling generous, put some in cellophane bags and tie with a pretty ribbon for a gift; or serve to guests with coffee after dinner.

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