Peanut Butter Fudge
Eating ‘Russian fudge’ in the office the other week the girls said “you could easily make this couldn’t you and probably better?” “Yes of course I replied” Needless to say their response was, “Why don’t you make us some then and maybe make it peanut butter flavoured while your at it?”. Serves me right of course for being a smart a*se, so I dutifully went home to show them I could make a decent batch of fudge. I use the basic Chelsea sugar recipe but adjust it to what is more convenient, never having golden syrup in the house I skip it but also increased the condensed milk content to a full tin then added peanut butter.
Anyone know why fudge in New Zealand is called Russian fudge? All I could find on its origin is this with no mention of Russia.
3 cups castor sugar
400g sweetened condensed milk (standard tin)
2 tsp vanilla essence
2 tbsp peanut butter, I used crunchy
Place all the ingredients except the vanilla and peanut butter into a heavy bottom saucepan. Warm over a gentle heat until the sugar has dissolved.
Bring to a gentle boil and cook for about 15-20 minutes, until it reaches the soft ball stage (120°C). Keep stirring the mix so it doesn’t burn on the bottom.
Remove from the heat and add the and peanut butter.
Beat using an electric mixer until the fudge is thick and creamy.
Pour into a greased 20 cm cake tin lined with baking paper.
Score the top and break into pieces when cold.