Peanut Butter Fudge
This recipe has been made using Claire Ptak's Peanut Butter Fudge recipe from the book 'The Home-Made Sweet Shop'. This made a deliciously soft and creamy fudge, with plenty of peanutty flavour! the original recipe using hopped peanuts and smooth peanut butter, but I have used crunchy peanut butter for even more texture. the salted peanuts used in this really balance out the sweetness of the fudge making it a perfect nutty confection for gifts or just enjoying!
375g caster sugar
125ml golden syrup
150ml double cream
40g unsalted butter
100g crunchy peanut butter
75g roasted salted peanuts, chopped
50g milk chocolate, chopped
Begin by lining a 20x20cm squared tine with cling film. I have used a loose bottom tin to secure the cling film in place and lined the base with grease proof paper.
Put the sugar, golden syrup, cream and butter in a large pan and stir together. Over a low heat continue stirring until the sugar had completely dissolved.
Next place in a sugar thermometer ensuring the thermometer does not tough the base of the pan but is submerged in the mixture. This will ensure a correct temperature reading.
Increase the heat to medium and allow the mixture to simmer and then boil until it reaches 114°C or soft ball stage. Do not stir the mixture during this stage just allow it to boil. Stirring will risk the mixture crystallising.
Meanwhile prepare an ice cold water bath in a bowl larger than the pan, fill with cold water and a handful of ice cubes.
Once the soft ball stage has been reached remove from the heat and dip the base of the pan in the ice water bath for 20 seconds.
Remove from the bath and stir in the peanut butter, chopped peanuts and chocolate.
Once fully incorporated pour the fudge into the lined tin and spread so that it is flat and even.
Leave to cool and set completely over night.
Once set remove the fudge from the tine and slice into equally sized cubes.
Finished! this smooth creamy fudge can be kept for up to 1 week in an airtight container.