A quick recipe for peanut butter and caramel fudge. Easy to make and incredibly moreish.
This recipe is from a recent edition of The Times Magazine. It’s been a while since I made fudge and had peanut butter to use up from another bake, so decided to give it a go.
If you love peanut butter, this is an easy recipe for a sweet treat which stores well, making it straightforward to share and/or space out the calories!
Ingredients (makes 20 to 48 pieces depending on how small you cut the fudge slab)
- 150 g/ 5 oz unsalted butter
- 80 ml single cream
- 370 g/ 13 oz smooth peanut butter
- 1 tsp vanilla extract/essence
- 400 g/ 14 oz icing sugar
- 100 g/ 3.5 oz caramel
- 50 g / 2 oz dark chocolate
Method
Line a tin with baking paper. The original recipe calls for a 20-cm square tin (8 inches) but you could get away with a slightly bigger or smaller tin if you’re happy to have thinner or thicker fudge pieces.
Sieve the icing sugar into a large bowl. Put to one side.
Slice the butter into small pieces and put them in a saucepan with the cream, peanut butter and vanilla. Cook over a medium heat, stirring until all the butter has melted, the mixture is smooth and just starting to bubble. That should take about 3 minutes.
Pour the peanut butter mixture into the icing sugar and stir together slowly until well combined. Add the caramel and fold in gently.
Spoon the peanut butter fudge mixture into your prepared tin and spread out to form an even layer. I found the easiest way to get a smooth top was to use the back of a dessertspoon to pat down the mixture. Don’t drag the spoon or it leaves the surface rough.
Put the peanut butter fudge in the fridge to chill for 1-2 hours or until firm.
Pull on the greaseproof paper to remove the slab of fudge from the tin. Melt the dark chocolate (either in the microwave or in a heatproof bowl over a pan of simmering water) and drizzle over the top of the fudge.
Slice your peanut butter and caramel fudge into as many pieces as you like.
Store your fudge on layers of baking paper in an airtight container. It should keep for 1-2 weeks out of the fridge and up to 3 weeks in the fridge. You can also freeze it, although this may change its texture slightly.
Looking for other fudge recipes? Try these:
Chocolate and mint layered fudge.
My goodness that looks insanely delish. 👁👁🍃
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I’ve just had another bit and it’s lovely. And I don’t really like peanut butter all that much! 🙂
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wow, this looks so yummy. Wish I could make stuff like this 🙂
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It is lovely, and I say that as someone who isn’t a great fan of peanut butter!
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Oh yum I love peanut butter, caramel and fudge!!!!
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You have to give this a try – you’ll love it! 🙂
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My waistline has expanded just from reading the recipe!
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I’ve eaten almost half of it already! Trying not to think about it 🙂
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Oh my gosh. This is so delightful looking. I wrote the recipe down. This will be my husband’s new favorite treat. I already know it.
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It’s delicious! I hope he likes it 🙂
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This looks so yummy! I’m going to have to try it! ❤️
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It is delicious. I thought I’d be able to make it last for ages but I’ve scoffed loads of it already! 🙂
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I would be the same 😊😂
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This really does look lovely and easy. Thanks for sharing.
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It was! The only hard part is finding other things to make to use up the rest of a pot of cream and tin of caramel (good excuse for more baking!).
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Looks delicious!!
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It’s lovely. I’ve managed to save some but only by packing it in a tub and deciding to give it to my mum! 🙂
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I don’t think I would have resisted otherwise either. 😉 I made a bunch of Argentinian mini alfajores today (roughly a sandcookie sandwich with dulce de leche filling and coconut) and I have them in a sealed tub in the fridge so I don’t eat them in one go haha.
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Looks sooooo yummy.
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