Oliver’s Peanut Butter Fudge Recipe

This is one of those wonderful treats where everything about it is bad for you, but it tastes delicious. Just don’t do it too often or don’t get caught.

Ingredients for a 20x25cm tray
300g Caster Sugar
100ml Condensed Milk 
50g Golden Syrup
200ml Double Cream
40g Unsalted Butter
250g Peanut Butter 
100g White Chocolate Nibs
Himalayan Pink Salt Crystals

Method
o Put the sugar, condensed milk, golden syrup, cream and butter, into a heavy bottomed saucepan. Heat gently, stirring, until the sugar has completely dissolved.

o Increase the heat and bring to a steady boil without stirring. Use a sugar thermometer and continue cooking until the mixture reaches 116–118°C (soft-ball stage). Immediately remove from the heat

o Stir in the peanut butter.

o Using an electric hand whisk beat the mixture for 5 minutes until the fudge loses its glossy appearance thickens and begins to hold its shape.

o Quickly spread the mixture into a tin lined with bakewell paper.

o Sprinkle the white chocolate over. It will slightly melt into the fudge. Finish with a scattering of salt crystals.

o Put the fudge in a cool place overnight before cutting into squares. Store in an airtight container but not in the fridge.