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….