The Very Sweet (and the Very Sticky)

This recipe makes tonnes (four boxes this size).

This recipe makes tonnes (four boxes this size).

Hen parties, diets, guest lists, menus, favours etc – all have been written about recently and I now find myself a teensy bit bored of the whole wedding shenanigans…

So, as Christmas is on its way, I decided to add in a recipe for Peanut Butter fudge. The fudge is super easy to make, but do cut it up into small pieces as it’s incredibly sweet and may make all of your fillings fall out. To appease your conscience, use Fairtrade sugar and organic ingredients…

Peanut Butter Fudge (gluten-free!)

Grease and line a baking tin with grease-proof paper and set aside. Melt the butter slowly in a thick-bottomed pan over a gentle heat, add the milk and sugar and continue to heat, stirring gently until all of the sugar has dissolved. (The mixture shouldn’t feel grainy at all.)

Bring the mixture to a gentle boil and allow it to boil for three minutes. Remove from the heat. Stir in the peanut butter and mix together well. Sift the icing sugar into a mixing bowl and pour over the sugar and peanut butter mix. Beat together until thoroughly combined and pour into the prepared tin. Chill in the fridge until cold and then cut into very small cubes.

(For extra decadence, freeze the cubes for an hour and then dip in melted dark chocolate – use cocktail sticks to make life easier – and leave to set.)

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