Peanut Butter & Caramel Fudge

20
Servings
10m
Prep Time
3m
Cook Time
13m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated and does not include 1 to 2 hours and 10 minutes of refrigeration time."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (60.9 g)
  • Calories 285.1
  • Total Fat - 17 g
  • Saturated Fat - 7 g
  • Cholesterol - 21.8 mg
  • Sodium - 85.4 mg
  • Total Carbohydrate - 31.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 27.4 g
  • Protein - 4.2 g
  • Calcium - 16.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Line a 20cm square tin with non-stick baking paper.

Step 2

Place the butter, cream, peanut butter and vanilla in a medium saucepan over medium heat and cook, stirring, for 2 to 3 minutes or until smooth ad the mixture just begins to bubble.

Step 3

Place the sugar in a large bowl and add the peanut butter mixture and stir until well combined and then add the caramel and gently fold to create a swirled effect.

Step 4

Pour into the tin and smooth the top and refrigerate for 1 to 2 hours or until set.

Step 5

Remove the fudge from the tin and drizzle with the chocolate and refrigerate for 10 minutes or until set and then cut into squares to serve.

Step 6

TIP - keep the fudge refrigerated in an airtight container for up to a week.

Tips & Variations


No special items needed.

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