Every year as well making christmas cakes and Puddings as gifts I try and make something yummy for my work colleagues. Last year I made Shortbread that was such a hit I had to give out the recipe, which I know has been used by at least one of my colleagues. This year I decided to have a go at Sophie Dahl's peanut butter fudge which looked really easy to make. I can happily report that it was dead simple to make and is really delicious, although a bit sickly if eaten in large quantities.
Peanut butter fudge
500g/1lb 2oz dark brown sugar
120ml/4fl oz milk
250g/9oz crunchy peanut butter
1 vanilla pod, seeds only
300g/10½oz icing sugar
- Melt the butter in a saucepan over a medium heat.
- Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.
- Remove from the heat, and stir in the peanut butter and vanilla seeds.
- Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.
- Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
- Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.
|The Gluten free Christmas cake|