Easy Peanut Butter Fudge

Ingredients

• 2 cups (400g) White sugar
• 1/2 cup (125ml) Milk
• 50g Butter
• 3/4 cup (about 190g) Smooth peanut butter
• 1 tsp Vanilla extract
• 1 pinch Salt

You’ll need: 20cm square tin, Medium heavy-based saucepan, Baking paper

Method

1. 1

   Line a 20cm square tin with baking paper, leaving an overhang. Measure out the peanut butter and vanilla so they are ready before you start.

2. 2

   Put the sugar, milk, butter and salt in a medium heavy-based saucepan over medium heat. Stir until the sugar dissolves and the butter melts.

3. 3

   Bring to a boil and boil for 3 minutes, stirring constantly, then take off the heat. Take care: hot sugar causes severe burns.

4. 4

   Stir in the peanut butter and vanilla until smooth and glossy. Work quickly as it starts to thicken.

5. 5

   Pour into the tin, smooth the top and cool for 15 minutes, then chill in the fridge for at least 1 hour 15 minutes, until completely firm.

6. 6

   Lift out using the paper and cut into small squares with a sharp knife.