Peanut Butter Chocolate Fudge

Step 1

Pour the condensed milk, butter, brown sugar and golden syrup into the mixing bowl. Cook 20 Min. / Varoma / Speed 3 / No measuring cup.

Step 2

Meanwhile, line a 15–20cm square tin with cling film.

Step 3

Add the chunky peanut butter to the mixing bowl and mix 20 Sec. / Speed 4.

Step 4

Pour into the prepared tin and leave to set for at least 30 minutes in the fridge.

Step 5

Meanwhile, clean the mixing bowl. Place the dark chocolate in the mixing bowl. Blitz 7 Sec. / Speed Scrape down. Add the butter and melt 4 Min. / 37°C / Speed Check after 2 minutes if the chocolate has already melted. Depending on the amount of cocoa in the chocolate, it may melt faster than 4 minutes.

Step 6

Pour the chocolate over the cooled fudge and leave to set again for another 4 hours at room temperature or 2 hours in the fridge.

Step 7

Once set, remove from the tin and place on a chopping board. If the fudge does not come out easily, leave to come to room temperature for a few minutes first. Chop up into bite sized chunks.

Step 8

You can keep the fudge in a jar for up to 1 month. Enjoy!