Salted peanut chocolate fudge recipe
Adding salt to fudge, like adding salt to caramel, should really be compulsory. Salt helps to carve an agreeable path through many different sweet recipes, often enhancing accompanying flavours. Without salt, many confections can taste overwhelmingly sweet and one-dimensional. The popularity of salted caramel confirms this. Here, with the chocolate, this salted fudge is deliciously addictive.
This recipe make 30 small squares.
Ingredients
- 130 g unsalted butter
- 400 g light muscovado or dark brown sugar
- 120 ml whole milk
- 200 g crunchy, unsweetened peanut butter
- 350 g icing sugar (confectioners' sugar), sifted
- 80 g dark (bittersweet) chocolate, broken into pieces
- 1 pinch coarse sea salt (optional but recommended)
- 4.6 oz unsalted butter
- 14.1 oz light muscovado or dark brown sugar
- 4.2 fl oz whole milk
- 7.1 oz crunchy, unsweetened peanut butter
- 12.3 oz icing sugar (confectioners' sugar), sifted
- 2.8 oz dark (bittersweet) chocolate, broken into pieces
- 1 pinch coarse sea salt (optional but recommended)
- 4.6 oz unsalted butter
- 14.1 oz light muscovado or dark brown sugar
- 0.5 cup whole milk
- 7.1 oz crunchy, unsweetened peanut butter
- 12.3 oz icing sugar (confectioners' sugar), sifted
- 2.8 oz dark (bittersweet) chocolate, broken into pieces
- 1 pinch coarse sea salt (optional but recommended)
Details
- Cuisine: British
- Recipe Type: Fudge
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 10
Step-by-step
- Line a 20cm (8 inch) square cake tin with clingfilm (plastic wrap) or baking paper.
- To make the fudge, melt the butter in a large saucepan over a high heat. Stir in the brown sugar and milk.
- Bring to a boil and boil for 2 minutes, without stirring. Then remove from the heat and stir in the peanut butter.
- Put the icing (confectioner's) sugar in a large mixing bowl, then pour the hot peanut butter mixture on top and beat until smooth.
- Pour the fudge into the lined cake tin, cover the top with plastic wrap or baking paper, and smooth the top.
- Allow to cool slightly for 10 minutes then chill to cool completely. Once cool, remove the top layer of plastic wrap or baking paper.
- Melt the chocolate in a bowl over a pan of simmering water or in a microwave on its lowest setting.
- Spread a thin layer of chocolate over the fudge. Allow to set, then sprinkle the top with a little coarse sea salt, if using.
- Using the plastic wrap or baking paper lining, carefully lift the fudge out of the tin onto a board and cut into about 30 squares. Store in an airtight container.
This recipe is from New Kitchen Basics by Claire Thomson (Quadrille, £25). Photography by Sam Folan.
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