I thought it was about time I put up more recipes, it’s been quite a while. But this a recipe worth a long wait for, it’s super tasty and the perfect texture for fudge.
- 750g caster sugar
- 250ml golden syrup
- 300ml double cream
- 75g unsalted butter, cut into 1cm cubes
- 200g smooth, natural peanut butter
- 150g roasted and salted peanuts, chopped
- 100g milk chocolate (34% cocoa solids), chopped
- Grease a 8in square baking tin and line with baking parchment or waxed paper.
- Put the sugar, golden syrup, cream and butter in a large, heavy pan and cook over a moderate heat, stirring constantly, until the sugar dissolves.
- When the sugar has dissolved and the butter has melted, bring the mixture to the boil.
- Without stirring, let the mixture cook at a slow rolling boil for about 10 minutes, or until it reaches the soft-ball stage (114○C/238○F).
- Remove from the heat and stir in the peanut butter. Gently fold in the nuts and chopped chocolate.
- Pour into the prepared baking tin and leave it to cool completely. This can take up to 8 hours.
- Lift the fudge out of the tin by the sides of the parchment paper and place on a cutting surface. Cut into squares and serve. Store in an airtight container.