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.
Ingredients
3 cups castor sugar
125g butter
400g sweetened condensed milk (standard tin)
2 tsp vanilla essence
2 tbsp peanut butter, I used crunchy
Method
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.
Pease Pudding 
Delicious looking! I bet they are addictive.
Cheers,
Rosa
Mmmm, I’ve never known why it’s called Russia fudge either, but I do know I would love this peanut butter flavoured fudge. Got to try xo
Looks divine! Might have to do another batch and actually keep it this time!
No idea about the Russian fudge either???
The name (and recipe) morphed from the Scottish “Russian Toffee”
http://adambalic.typepad.com/the_art_and_mystery_of_fo/2010/12/scottish-tablet-and-russian-toffee.html
In the late 1950s there was a recipe printed in the Enid Blyton Annual for “Russian Fudge… “tastes very like Russian Toffee…but is easier to make ” http://www.enidblytonsociety.co.uk/forums/viewtopic.php?f=17&t=3174&sid=0c38a1d2109d3adacce20b40d230a384
Not particularly NZ after all, possibly grew in popularity from Otago/Southland though being of Scottish origin.
How rude of me not to comment above on how delicious your fudge looks. I’ve never made Russian Fudge successfully, well I’ve only tried the once that I can remember.
Evil stuff… while I love it, it doesn’t love me back, or perhaps it loves me too much and won’t let go of my waist?! I am liking the addition of peanut butter, maybe I could do that.
Divine indeed! Looks just wonderful.
This sounds amazing I’m making Nigellas chocolate pistachio fudge for xmas presents might have to do a chocolate & salted peanut version now, mmmmm!!!
I like the sound of that one too. It’s such a great gift as you can make it week in advance. I may have over indulged on it though and not likely to make more till next year ;0)
I love peanut butter! It’s even better in fudgey fudge fudge form, too. 🙂
I wonder about the “Russia fudge” name — maybe it has to do with branding? In North America we have “German chocolate cake” which actually isn’t German at all — it’s just that the guy who invented the cake used German’s brand cocoa powder in his original recipe, hence it’s since been “German” chocolate cake.
Isn’t the history of food exciting? I have a Mrs Beeton original from 1899 which always amazes when I see we still make a lot of the recipes from this book today. I suppose there is also a big revival on traditional food.
Interesting that they call it Russian? Well what ever you want to call it, it sure looks delightful! Love fudge and love peanut butter, so I’m in 🙂
What a great idea a peanut butter fudge, this will be a hit at home
Oh yes! I wish I had one of these right now.
I make the regular russian fudge with the golden syrup, and still have not go to the bottom of the russian question.. i am going to make this version for the american contingent i think they will like it too! c
Oh, now that so works for me with the peanut butter adding a little salty nutty deliciousness.
Looks and sounds yumo Ali! Not 100% sure on the ‘Russian’ naming either. But I always thought fudge made without condensed milk is just called fudge, whereas if made with condensed milk it’s named Russian fudge. God knows why?