BBC Good Food Show Winter Showguide & Recipe Collection 2021 | Page 51

RECIPE

Cheat ’ s peanut butter fudge

MAKES 64 PIECES
• 500g smooth peanut butter ( use the least oily peanut butter you can find )
• 397g can condensed milk
• 100g icing sugar , sifted
• 100g dark chocolate chips
• 100g peanuts , roughly chopped
Suzy Pelta
TIPS : You can store this fudge for around 2 weeks in an airtight container in the fridge . Best eaten at room temperature .
1 . Line a 20cm square tin with baking parchment ( don ’ t grease it ), leaving an overhang on two sides so that you can remove the fudge easily . 2 . Put the peanut butter , condensed milk and a pinch of salt in a large saucepan set over a low heat . Once the mixture has melted , remove the saucepan from the heat and stir to loosen . Carefully add the icing sugar and stir until fully combined and very thick . 3 . Tip the fudge into the prepared tin , making sure it covers the whole base . It will be quite oily and you will need to use the back of a spoon to smooth the fudge out .
4 . Sprinkle the chocolate chips over the top of the fudge evenly , pushing them into the fudge slightly . Don ’ t worry if they start to melt . Repeat with the peanuts . 5 . Allow the fudge to cool , then refrigerate for at least 4 hrs . Once set , use the overhanging baking parchment to lift it out of the tin . Slice into small squares to serve .
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