Chocolate Peanut Butter fudge
Chocoholics, the time has come to try these gorgeous beasts. Honestly this chocolate peanut butter fudge is an easy peasy recipe I come back to way too much because it tastes just sooooo good. So simple, no sugar thermometers in sight and just a handful of ingredients. You have to give this one a go. You can’t ignore the indomitable combo that is peanut butter and chocolate; all that salty sweet goodness.
These are naturally gluten free which is always handy having a few GF treats up your sleeve and the even better news is that it’s so easy to make this vegan and dairy free friendly too; love an inclusive bake, or a no-bake in this case. Woop!
These beauties were actually inspired by Nigella’s pistachio fudge, which I make a lot, particularly around Christmas time and just had to adapt here.
Chocolate Peanut Butter fudge
Recipe
350g dark chocolate (or vegan friendly dark chocolate)
1 tin condensed milk (or vegan friendly alternative – I use Carnation for both)
1 tsp ground coffee powder
2 tsp vanilla
100g peanuts (roughly chopped) plus a few extra for topping later
10 tsp (approx) blobs of smooth peanut butter (this really doesn’t need to be exact, just enough to top and swirl over the fudge before it sets)
Method
Chop the chocolate and add to a saucepan. Pour in the condensed milk and add the coffee and vanilla.
On a low heat gradually melt and combine all of the ingredients together.
Take the pan off the heat just before the last pieces of chocolate have melted and stir until everything is lovely and smooth. (I find that it is best to gently combine everything otherwise the mixture can get a little greasy looking if overheated, so just be patient with it)
Add in the chopped peanuts and stir to combine.
Add to a 2lb loaf tin and use a spoon to evenly cover the whole tin and make it as smooth as possible.
Then blob in the peanut butter across the fudge.
Using a bamboo skewer/toothpick or knife, gently swirl the peanut butter into the fudge, adding a little more after the first swirl if you really want to accentuate that beautiful contrast between the chocolate and peanut butter.
Top with a few extra peanuts and pop in the fridge to chill for a few hours or you can leave overnight.
Cut the fudge into pieces.
This is best stored in an airtight container in a cool dry place or cupboard and it will keep for about a week.
Want other simple chocolate recipe ideas? Check out my Chocolate Banana bread muffins or Chocolate truffle no churn ice cream or even my Chocolate nutella muffins – with a crunchie topping delicious!