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)