Another easy to make sweet for Christmas (or any other time to quench your sweet cravings), the Peanut Butter Chocolate Fudge is made with just two ingredients, milk chocolate and crunchy peanut butter. If you love the flavour of peanuts and chocolate then this is one sweet that you need to make. The crunchy fudge will tantalize your taste buds.
Yield: 700 gms. (approx.)
Prep. Time: 15 Mins.
Cooking Time: 2 Mins.
- Milk Chocolate Compound – 350 gms.
- Peanut Butter (crunchy) – 350 gms
Step 1: Chop the chocolate into small pieces and add to a dry heat-proof glass or steel bowl. Also add the peanut butter to it. Keep aside. Keep a ready to use paper baking mould or line a baking tray parchment paper keep ready.
Step 2: Take another vessel such that the bowl with the ingredients sits on its edges. Heat some water in this vessel and let it come to a boil. Then lower the heat so that the water simmers. Place your bowl with the ingredients on the pot (to make a double boiler – see note below). Your chocolate will start to melt almost immediately. Stir continuously with a silicon spatula for about 2 minutes till all the chocolate melts and forms a homogenous mixture with the peanut butter.
Step 3: Take the mixing bowl off the heat and place on your kitchen counter lined with kitchen cloth. Mix well and pour into the baking mould and spread evenly. Let the fudge rest at room temperature 30 minutes and then place in the refrigerator for 3 hours.
Step 4: Later remove from the fridge and demould. Slice into pieces and place in cupcake liners (optional).
- Before you start bring all the ingredients to room temperature.
- When using the double boiler method, pay attention that the water does not boil at any point of time when you are mixing the ingredients. The water must always be at a simmer. Also, the mixing bowl must not be immersed in the water (there should be a gap between the water and the mixing bowl).
Hi Sean, if making for Christmas, how much earlier can this fudge be made? What is its shelf life?
Should stay good for 2 to 3 weeks in cool climate without refrigeration as no water, etc is added to the base ingredients.
What pan size do you use for this quantity?
An 8 inch pan Anne !