Peanut butter fudge
- 125g butter
- 500g soft brown sugar
- 120ml milk
- 250g crunchy peanut butter
- 1/2 tsp vanilla extract
- 300g icing sugar
Grease a 20cm x 20cm shallow cake tin and line it with baking paper. Melt the butter in a large pan. Add the brown sugar and milk and stir over a low heat until the sugar dissolves – do not let it boil at this stage.
Scrape down the side of the pan if the mixture has splashed up. Boil for 2-3 minutes without stirring. Remove from the heat. Stir in the peanut butter and vanilla.
Put the icing sugar in a large bowl and pour on the hot mixture. Beat with a wooden spoon until smooth.
Spoon into the tin and cool. Cut into squares. Store in the fridge for up to a week.