Donna Hay's Modern Baking: peanut butter and caramel fudge recipe
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MAKES 20
Ingredients
*150g unsalted butter, chopped
*1⁄3 cup (80ml) single (pouring) cream*
*11⁄3 cups (370g) smooth peanut butter
*1 teaspoon vanilla extract
*21⁄2 cups (400g) icing (confectioner’s) sugar, sifted
*1⁄3 cup (100g) store-bought thick caramel or dulce de leche
*50g dark chocolate, melted
Method
1. Line a 20cm square tin with non-stick baking paper.
2. Place the butter, cream, peanut butter and vanilla in a medium saucepan over medium heat. Cook, stirring, for 2–3 minutes or until smooth and the mixture just begins to bubble.
3. Place the sugar in a large bowl. Add the peanut butter mixture and stir until well combined. Add the caramel and gently fold to create a swirled effect.
4. Pour into the tin and smooth the top. Refrigerate for 1–2 hours or until set.
5. Remove the fudge from the tin and drizzle with the chocolate.
6. Refrigerate for 10 minutes or until set. Cut into squares to serve.
More from Modern Baking:
Modern Baking: Cakes, Cookies and Everything In Between by Donna Hay is published by Fourth Estate, £30. Donna will be appearing ‘in conversation’ at Fortnum & Mason on Thursday 1st November at 2pm, further information and tickets available here