Sorry for the sporadic posts, but to make up for this, enjoy my pre-Christmas gift just for you. I’m sure it will make up for it.
Like many people, the run up to Christmas has been pretty hectic and this is my first year baking people Christmas presents and of course before serving them, I had to try all of the recipes myself at least once, meaning lots of baking was done.
I tried my hand at fudge with several different recipes and this one turned out amazing.
Trust me, this piece didn’t last very long.
I’m also studying for a scholarship exam that takes place in early January so my time is divided between studying, trying to manage some kind of a social life and baking presents for everyone.
I tried some toffee and fudge and while there have been some kitchen disasters, this one turned out lovely and was devoured by everyone.
Some things are hard to make lower in calories and fudge tends to be one of them.
But then again, lower calories means you can eat twice as much right?
Wait that’s not how it works? Who cares, it’s Christmas.
Please excuse the bad photographs of some of them, I took these pretty quickly while I was trying out a few recipes.
For this recipe, you’ll need an electric mixer to make it nice and smooth and you might need to add 1-2 tbsp (30 ml) of milk to make this smoother as we don’t want it to be grainy.
I ended up beating this with a hand mixer for about 3-4 minutes before it turned really creamy on high speed so it might take slightly longer depending on the speed you use or if you use a hand whisk.
The recipe has been adapted from the easiest peanut butter fudge recipe, however I modified it slightly based on my own opinion and the suggestions of some of the comments.
I hope you like it and enjoy.
Peanut Butter Fudge
45g/ 3 tbsp butter
133g / 2/3 cup unpacked brown sugar
40ml / 3 tbsp almond milk or skimmed milk
1/3 tsp vanilla extract
80g / 1/3 cup smooth peanut butter
120g / 1 cup icing sugar
Pinch of salt
Optional for topping: 10g melted milk chocolate
- Melt the butter over medium heat in a medium saucepan and stir in the brown sugar and milk after it has melted.
- Place the icing sugar in a large mixing bowl with a mixer ready to whisk.
- Heat to a rolling boil and then boil for about 2 minutes, stirring often.
- Once done, remove from the heat and stir in the vanilla extract and peanut butter until smooth. If the mixture becomes grainy and clumps, add a tbsp of milk and whisk until smooth.
- Pour the mixture over the icing sugar and whisk using an electric mixer until it is smooth. Add 1 tbsp of milk if the mixture clumps too much, but avoid adding too much otherwise the fudge will not set properly. This can take a few minutes depending on the speed you mix it at.
- If desired, fold in any chopped nuts or chocolate chips for extra deliciousness.
- Pour into a small square or rectangular baking tray lined with aluminium foil and leave to chill in the fridge for 3-4 hours until completely set or overnight. As an optional design, run a fork along the top of the fudge.
- Top with some melted milk chocolate if desired.
- Slice into 16 slices and serve.
Makes 16 pieces
Serving size: 1 piece
Saturated fat: 1.6g
You can add some dried fruit if you want or add some chopped peanuts.
Top with some white chocolate and marshmallows for an alternative topping.
As an alternative, replace the peanut butter with another nut butter like almond or cashew butter. I have a feeling this would be lovely with almond butter.
Or use another spread like biscuit spread or chocolate spread.