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Peanut Butter Fudge

Peanut Butter Fudge

The great thing about making fudge at home is that you can control the amount of sugar in the recipe.

bar Peanut Butter Fudge
I’ve used only about a third of the sugar quantity. I can then taste the peanutty flavour of the fudge which isn’t a bad thing if you’re mad about nuts.

Picture by Manju Malhi

Makes approximately 12 pieces

120g unsalted butter
1 tsp vanilla extract
150g smooth peanut butter
80g icing sugar, sifted


Line a square baking tray, approximately 14cm x 14cm in size with foil.
Melt the butter in a saucepan over a low heat. Add the vanilla.
Stir in the peanut butter and mix until the mixture is smooth and less lumpy.
Add the icing sugar a little at a time and beat the mixture until smooth.

Pour into the baking tray and set aside to cool slightly. Then place in the refrigerator to chill completely.
Cut the fudge into squares with a sharp knife, turn out of the foil and store in an airtight container for a week to ten days.


For a more rustic fudge, use crunchy peanut butter.

(c) 2012

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