About this recipe:This chocolate fudge can be made with or without the peanut butter, or you could try another type of nut butter - such as almond or cashew. I always get rave reviews from this rather easy-to-make fudge, using ingredients you most likely have to hand. This recipe does requires a sugar thermometer.
300g caster sugar
3 to 5 tablespoons cocoa (unsweetened)
1/8 teaspoon bicarb of soda
1 teaspoon vanilla extract
3 tablespoons peanut butter (optional; smooth or crunchy)
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Method Prep:5min › Cook:20min › Ready in:25min
Mix sugar, milk, butter, cocoa and bicarb in a saucepan and cook over medium heat, stirring constantly. Cook to soft ball stage (~115 C).
Remove from heat, let cool for five minutes. Add vanilla and beat until slightly thick.
Pour into lightly greased loaf tin if you prefer thicker pieces, or a 20cm square tin, or just on some baking parchment for a more “rustic” look.
Cut into pieces of desired sizes and shapes before it is completely set and then refrigerate till it firms up.
Note: If using the peanut butter, add it to the chocolate mixture when you remove it from the heat, and stir. The peanut butter will melt and will also cool down the fudge, and you can then add the vanilla.
Serves more or less than 24 depending on the size of your sweet tooth!