Peanut Butter & Caramel Fudge
Recipe: #30835
October 30, 2018
Categories: Desserts, Baby Shower, Birthday, Game/Sports Day, Picnic, Potluck, Gluten-Free No Eggs, Vegetarian, Chocolate, Butter/Margarine, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times. Times are estimated and does not include 1 to 2 hours and 10 minutes of refrigeration time."
Ingredients
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 by Step Method
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
No special items needed.