biteIt wasn’t until last year that I came to realise how fantastic Peanut Butter was. I spent years hating the consistency of it, the way it stuck in my mouth even after I’d finished eating it. All those years, wasted!

I don’t know what made me change my mind, I can’t pinpoint it, I just know that I have seen the error of my ways, and plan to eat my weight in these Peanut Butter fudge squares to make up for years of lost Peanut Butter eating.

You can use smooth Peanut Butter, but I prefer crunchy because you get little pockets of peanuts to break up the smoothness of the fudge. It’s super peanuty, so this is not for the faint-hearted! It’s also got very few ingredients, is a big plus in my books!

Quick set Peanut Butter fudge

  • stack150g unsalted butter
  • 1 ½ cups (about 360g) peanut butter
  • 1/3 cup pouring cream
  • 1 tsp vanilla
  • 2 ½ cups icing sugar

Makes about 16 squares.

shinyGrease and line a 20cm square tin with baking paper. Set to one side.

Pop your butter, peanut butter, cream and vanilla in a medium saucepan over a medium heat. Stir regularly to stop burning, and only keep it on the heat until the butter and peanut butter have melted. It will look kind of gross and separated for the first few minutes, but once it all starts to melt down it will become beautiful and glossy.

Give it a good mix to make sure everything is combined and take it off the heat.mix

Put your icing sugar into a large bowl and give it a good stir to make sure there are no clumps (you could sift it into the bowl if you’d prefer!) Add the Peanut Butter mixture into the icing sugar and get mixing! Ensure that you mix the wet and dry ingredients completely, the icing sugar is likely to hide in the mixture in little clumps, so try and get rid of these.

squidgePour the mixture into your prepared tin (it should slide out of your bowl without much trouble) and smooth it out by covering it with baking paper and rolling a tumbler over it. Put the tin in the fridge for at least an hour.

When it’s set, slice it up into squares with a sharp knife and try not to eat it all before your guests arrive!

8 comments

    1. Hi Nathalie, thanks for commenting! Pouring cream is also known as single cream? Or runny cream? I’ve never heard of it referred to as cooking cream, so I can’t help you there I’m sorry. Just look for cream that is thin, a similar consistency to milk. Hope this helps!

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