Can be made with or without the peanut butter, I always get rave reviews from this rather easy-to-make fudge, using ingredients you most likely have on hand. This recipe does requires a candy thermometer.
3 tablespoons peanut butter (optional, smooth or crunchy)
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Directions Preparation:5min › Cook:20min › Extra time:1hour5min › Ready in:1hour30min
Mix sugar, milk, butter, cocoa and bicarb soda in a saucepan and cook over medium heat, stirring constantly.
Cook to a soft ball stage (~115 degrees C).
Remove from heat, let cool for five minutes. Add vanilla and beat until slightly thick.
Pour into lightly greased loaf pan if you prefer thicker pieces, or a 20 cm square pan, or just on some baking paper for a more “rustic” look.
Cut into pieces of desired size before it is completely set and then refrigerate so 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!
Without a thermometer: Drop a dribble of the boiling fudge into a small glass of cold water. Dip your fingers into the water and try to gather the syrup into a ball. If it easily forms a soft, chewy ball, its ready. If it falls apart in your fingers, cook it longer and try again. This method produces perfect fudge every time. If you don't cook it to "soft ball" stage, your fudge won't set. If this happens, scoop it back into the pan and cook it some more. - 17 May 2011