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Peanut Butter Fudge
Peanut Butter Fudge
Sweets

Peanut Butter Fudge

4.6
5 mins
8 mins
Moderate
36

Give your jar of peanut butter a new lease of life with our Peanut Butter Fudge! We've transformed this pantry staple into moreish fudge pieces that work well with either crunchy or smooth peanut butter!

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  • Ingredients
  • Method

Ingredients

  • 1 ⅓ cups Chelsea Caster Sugar (300g)
  • ⅔ cup Chelsea Soft Brown Sugar (133g)
  • ½ cup full fat milk (125ml)
  • 1 cup smooth or crunchy peanut butter (260g)
  • 1 tsp vanilla essence
  • ¼ tsp salt
  • ½ tsp sea salt, to sprinkle (optional)

Additional tips

The fudge works best with more basic brands of peanut butter, rather than natural peanut butters that are prone to oil separation. Choose smooth if you like a smooth and creamy fudge, or crunchy for little bits of peanut throughout.

Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
details
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=17, results=[{comment_text=Mine didn’t turn out it’s still in the fridge right now trying to set 5hrs latter we checked the recipe over 3rimes and did everything right we are now putting it in the freezer as we don’t want to waste ingredients and we want to eat it why is this? CHELSEA: sorry to hear this didn't work out so well for you! It is a slightly softer fudge anyway, but sounds like it may have needed cooking for slightly longer., approved=true, user_name=Elena eagle, hs_createdate=1773044776884, rating_new__1_5_=1, id=245482134981}, {comment_text=Yuuuum delicious 😋, approved=true, user_name=Shannon, hs_createdate=1765084270585, rating_new__1_5_=5, id=188091940343}, {comment_text=Yummy 😋, approved=true, user_name=Raewyn, hs_createdate=1734352935115, rating_new__1_5_=5, id=21156575003}, {comment_text=Awesome hubby loves it, approved=true, user_name=Karen wilmshurst, hs_createdate=1719661075465, rating_new__1_5_=5, id=13812542813}, {approved=true, user_name=Josie, hs_createdate=1719636151509, rating_new__1_5_=5, id=13809855361}, {comment_text=Been making this for years., approved=true, user_name=Celia Scrimshaw, hs_createdate=1719608410957, rating_new__1_5_=5, id=13802074504}, {comment_text=Yummy, approved=true, user_name=Laine Wright, hs_createdate=1719599658243, rating_new__1_5_=5, id=13798925386}, {approved=true, user_name=Veronica, hs_createdate=1719215692212, rating_new__1_5_=5, id=13728655991}, {comment_text=This looks yum and I love peanut butter, so be nice to try., approved=true, user_name=Michelle falconer, hs_createdate=1719199904723, rating_new__1_5_=5, id=13728040730}, {comment_text=Super yummy, approved=true, user_name=Joan, hs_createdate=1719136261021, rating_new__1_5_=5, id=13723093587}]}
Reviews
17

What did you think of this recipe?

Method

Grease a 20cm square tin and line with baking paper.
Place the sugars and milk in a medium heavy-based saucepan on medium heat, stirring frequently. As soon as the mixture begins to boil, set a timer for 2 1/2 minutes. Stir regularly.
After 2 1/2 minutes, check sugars have dissolved, then remove mixture from heat. Add the peanut butter, vanilla and regular salt, and stir until smooth.
Pour fudge into prepared tin and smooth the top. Sprinkle with sea salt, if using. Refrigerate for 2-3 hours before slicing into squares and serving.
Additional tips

The fudge works best with more basic brands of peanut butter, rather than natural peanut butters that are prone to oil separation. Choose smooth if you like a smooth and creamy fudge, or crunchy for little bits of peanut throughout.

Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.

Chelsea Products in Recipe
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
details
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
details
Reviews
17

What did you think of this recipe?

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