In this weeks lesson Matt makes a super simple dessert. Perfect to keep in the fridge and spoil the kids with. Just a few minutes preparation an hour in the fridge and hey presto! Chocolate Peanut Butter Fudge….
For more information visit us at the Underground Cookery School website
Peanut Butter Fudge
500g/1lb 2oz dark brown sugar
120ml/4fl oz milk
250g/9oz crunchy peanut butter
1 vanilla pod, seeds only
300g/10½oz icing sugar
. Melt the butter in a saucepan over a medium heat.
. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.
. Remove from the heat, and stir in the peanut butter and vanilla seeds.
. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.
. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.