Ingredients
- 110g butter
- 475g brown soft sugar
- 125ml milk
- 200g peanut butter
- 1 teaspoon vanilla extract
- 425g icing sugar
Prep: 15 mins | Cook: 5 mins | Extra time: 1 hour
1.
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to the boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over icing sugar in a large mixing bowl. Beat until smooth; pour into a 20cm square baking dish. Chill until firm and cut into squares.
I also found an article about making fudge on the Sainsburys website which makes the whole process very easy to understand..
Secrets to success
The primary tip for good fudge is to follow the directions exactly: confectionery is the most precise of the pastry arts. Use an accurate sugar thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe. |
Think before you stir
Don't attempt to achieve smooth fudge with vigourous stirring after it has reached the soft-ball stage, or 115 degrees C: stirring at the wrong time can actually promote crystallisation of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.
Method
Once the fudge reaches soft-ball stage (115 degrees C), do not stir it or even shake the pan until it has cooled to about 43 degrees C. When pouring the fudge from the saucepan to the tin, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. |
For beginners...
Look for recipes that call for cream or evaporated milk – these are less likely to curdle than regular milk.
Equipment
For best results, use a heavy, high-sided saucepan that holds about twice the volume of your fudge recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs. You can also save yourself a lot of frustration by having an accurate sugar thermometer before you attempt your first batch of fudge. Making sweets and confectionery is a very precise activity. External factors – the temperature of your hob, the type of pan, the temperature of your kitchen and the weather – affect cooking times, but the temperature of the fudge is always the best measurement to gauge doneness. |
Be prepared
Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. So before you turn on the hob, you should butter the tins, measure the ingredients and test the sugar thermometer. Test the thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 100 degrees C. Follow the directions faithfully and use good equipment: your fudge should be a sweet success every time. |
