Peanut Butter Fudge (The Best You'll Ever Have)

If you like peanuts and also like fudge then this is the combo for you, a delicious mix of peanut butter and sugary fudge.

I once gave this to my cousin in law for a gift* and when I next saw him he was telling me that the fudge tasted very much like some expensive fudge that he had had a few years before, so that was really cool to hear.

*I made it a little differently as instead of putting the mixture into a tin to firm up in the fridge I rolled it into little balls and then covered them in chocolate. Mmmmmm sooooo good

If you have any questions or comments I would like to hear from you in the comments below, and without further ado...
Lets get baking!

To make the peanut butter fudge you will need:

• 150 grams icing sugar
• 250 grams brown sugar
• 125 grams peanut butter (smooth or crunchy I enjoy the texture of the peanut bits so I used crunchy)
• 60 grams butter
• 60 ml milk
• 1/4 teaspoon vanilla essence

You will also need to line a tin or dish with baking paper, the size of the tin that I used was:

Width 10 cm or 4 in

Length 17 cm or 6 3/4 in

Depth 6 cm or 2 1/4 in

In a pot melt the butter over medium heat then add the brown sugar and milk, stir until the butter is combined with the sugar.

Once you have finished mixing the butter with the sugar stop stiring and let the mix bubble away for 3 minutes then remove the pan from the heat

To the hot sugar/butter mixture add the peanut butter and vanilla and stir until you have a nice creamy looking mixture, then pour it all into a bowl with the *icing sugar.

* Make sure you sift the icing sugar as it may have lumps

Mix the the peanut butter fudge with the icing sugar until it is all well incorporated, then tip it into your prepared tin, using a spatula press the mixture down into the corners and smooth the top. Then fold down the baking paper that's over hanging the edge and use it to cover the peanut butter fudge, put it into the fridge until firm, around 30-60 minutes.

Once the fudge is firm take it out of the fridge and remove from the tin and take off baking paper, then cut medium squares and serve, you can store it in the fridge for up to a week if you haven't eaten it all before then which I'm sure you will have.