This isn’t a regular fudge recipe – there’s no need for a thermometer, no need for all that arm-aching stirring. This peanut butter chocolate fudge recipe takes 20 minutes to make… tops! Because of the high butter content (let’s not even mention the sugar content!), this fudge is best kept in the fridge.
It’s sweet, smooth, buttery and very, very naughty! It made two big jarfuls and there wasn’t enough room in there for that last piece – oh well, I guess I’ll just have to eat it then!
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Peanut butter chocolate fudge
Ingredients
- 250 g peanut butter creamy or crunchy depending on your preference
- 250 g butter cubed
- 1 tsp vanilla extract
- 450 g sifted icing sugar
- 100 g roughly chopped dark chocolate or chocolate chips
Instructions
- Line a 22cm/8inch square cake tin with parchment/greaseproof paper
- Put the peanut butter and cubed butter into a large microwave-proof bowl and cook on high for 30 seconds
- Stir the mixture and microwave again for another 30 seconds
- Stir in the vanilla extract and chocolate before adding the icing sugar. The consistency should resemble cookie dough
- Using a spatula, put the mix into the lined cake tin pressing it down to level it out. Use the back of a spoon if needed
- Cover the tin with cling film or foil and refrigerate for at least 4 hours
- Remove from the tin and slice into squares. Keep refrigerated in an airtight container
