Peanut Butter Fudge with Chopped Peanuts
Inspired by techniques from Food Network Kitchen and America's Test Kitchen.
Creamy peanut butter fudge set with white chocolate and condensed milk, finished with a scattering of chopped roasted peanuts.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square tin
- baking paper
- medium saucepan
- silicone spatula
- large sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 242 kcal |
| Protein | 5.7 g |
| Carbohydrate | 24.9 g |
| of which sugars | 23.1 g |
| of which free sugars | 21.9 g |
| Fat | 14.2 g |
| of which saturates | 5.8 g |
| Fibre | 0.8 g |
| Salt | 0.23 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Fudge
- 300 g white chocolate, finely chopped check the label; most contain soya lecithin
- 395 g sweetened condensed milk (1 tin)
- 200 g smooth peanut butter
- 1 tsp vanilla
Topping
- 40 g roasted unsalted peanuts, chopped
- 1 tsp neutral oil, for the tin
- 1
Prepare the tin. Brush the tin with a little oil and line it with baking paper, leaving an overhang on two sides to use as handles.
- 2
Melt the base. Put the condensed milk and white chocolate in the saucepan over low heat and stir without stopping for 4-5 min, until the chocolate has only just melted and the mixture is smooth. White chocolate scorches easily, so keep the heat low.
- 3
Add the peanut butter. Take the pan off the heat and beat in the peanut butter and vanilla until the colour is even and the mixture is thick and fudgy.
- 4
Add the topping. Spread the fudge in the tin and smooth the top, then scatter the chopped peanuts over and press them in lightly so they stay put.
- 5
Set and cut. Refrigerate for at least 4 h, until the centre is firm. Lift the fudge out with the paper and cut into 36 squares.
Storage
Keep in an airtight box in the fridge for up to 2 weeks, or freeze for up to 2 months. Serve slightly chilled.
