Peanut Butter Fudge
Peanut Butter Fudge

Peanut Butter Fudge

PREP: 10 mins
COOK: 5 MINS
Super Easy
Serves: 36
Peanut Butter Fudge
Great fudge! It worked out really well.  Now made a few times, once it didn’t set well but longer in the fridge sorted that.
Shazza

Carnation Condensed Milk
397g can
Smooth or crunchy peanut butter
150g
Vanilla extract
1tsp
Butter
50g
Icing sugar
200g
You will also need…
20 cm square tin, lined with baking parchment

Step 1 of 4

Peanut Butter Fudge

Place the condensed milk, peanut butter, vanilla extract and butter in a non-stick saucepan. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky.

Step 2 of 4

Peanut Butter Fudge

Turn the heat up and bring the fudge to the boil for 2 minutes – stirring all the time to prevent it sticking to the pan. The mixture should thicken and start to come away from the sides of the pan.

Step 3 of 4

Peanut Butter Fudge

Remove from the heat and sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Pour the fudge into the tin and smooth over the top with the back of a spoon.

Step 4 of 4

Chill in the fridge for at least 1 hour or until set, then cut it into squares. Store in an airtight container in the fridge for up to two weeks.

If the fudge isn't setting once in the tin, pour or spoon it back into the pan and bring it up to the boil once more before returning it to your tin, cooling then placing it in the fridge or freezer to set.

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