October 30, 2018
Desserts, Dairy, Easy/Beginner Cooking,
Kid Pleaser, Baby Shower, Birthday, Game/Sports Day, Picnic, Potluck, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Chocolate, Butter/Margarine, Candy, Kosher Dairy more
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"From our Sunday newspaper The Sunday Times. Times are estimated and does not include 1 to 2 hours and 10 minutes of refrigeration time."
Line a 20cm square tin with non-stick baking paper.
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.
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.
Pour into the tin and smooth the top and refrigerate for 1 to 2 hours or until set.
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.
TIP - keep the fudge refrigerated in an airtight container for up to a week.
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