Peanut Butter Fudge

Yummy and easy, and oh so lovely. Sophie Dahl may be an ex-model, but she isn’t just all about looks. Don’t use caster sugar if you haven’t got dark brown because it does make a big difference to the taste.

Peanut Butter Fudge (slightly adapted from BBC Food)

  • 125g butter
  • 500g dark brown sugar
  • 120ml milk
  • 250g crunchy peanut butter
  • 300g icing sugar
  • handful salted peanuts

Melt the butter in a saucepan. Stir in the brown sugar and milk. Boil for 2-3 minutes, without stirring. Take the pan off the heat, and stir in the peanut butter and peanuts. Put the icing sugar in a large bowl, and pour the hot peanut mixture on top, and beat together until smooth. Pour into a 20cm  square baking tray, and set aside to cool slightly, then chill in the fridge until completely cold. Cut into squares.

And just for fun, while you’re munching away….

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