This fudge recipe is so easy, you can whip it up in less than 10 minutes. The most difficult part is to wait patiently for the fudge to set in the fridge!
CINNAMON RAISIN PEANUT BUTTER FUDGE
Ingredients:
Condensed Milk 397g can
Small Batch Cinnamon & Raisin Peanut Butter, 150g
Vanilla Extract, 1tsp
Butter, 50g
Icing Sugar, 200g, sieved
Method:
Line a baking pan with baking paper.
Place the condensed milk, peanut butter, vanilla extract and butter in a non-stick saucepan. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky.
Turn the heat up and bring the fudge to the boil for approximately 2 minutes – stirring all the time to prevent it sticking to the pan. The mixture should thicken and start to come away from the sides of the pan.
Remove from the heat, add the icing sugar and mix thoroughly. It will be quite thick, so a bit of muscle may be required. Scoop the fudge into the tin and smooth over the top with a spatula.
Chill in the fridge for at least 1 hour or until set, then cut it into squares. Store in an airtight container in the fridge for up to two weeks.
Notes:
You can use any peanut butter for this recipe, but the Cinnamon Raisin peanut butter adds a gourmet element to the recipe. The cinnamon spice provides a stunning balance to the sweetness of the fudge while the crunchy nuts add lovely texture.