PEANUT BUTTER HONEY FUDGE WITH DARK CHOCOLATE TOPPING

PEANUT BUTTER HONEY FUDGE WITH DARK CHOCOLATE TOPPING

(makes 24 squares)

For more fabulous PEELS HONEY recipes go to:  www.peels.co.za

FUDGE

600g                            sugar

100 g                           butter

100 g                           Peels honey

250 ml                         milk

1 tin (385 g)               Nestle condensed milk

10 ml                           vanilla essence

2,5 ml                          cream of tartar

PEANUT BUTTER TOPPING

150g                            icing sugar

125 g                           butter

300g                            Peels smooth peanut butter

150 g                           dark chocolate, melted (I use 60% dark chocolate by Tomes)

METHOD FUDGE:

• Grease and line a square 25 cm baking pan very well.
• Heat the sugar, butter, honey and milk in a saucepan on medium heat and stir to dissolve the sugar. The mixture must not boil at this stage.
• When all the sugar has dissolved, bring the mixture to the boil and boil for 5 minutes.
• Add the condensed milk and boil, stirring regularly, until the mixture reaches 118 °C (soft ball stage.
• Remove from the heat, add the vanilla essence and cream of tartar and beat with a wooden spoon until the mixture starts to thicken.
• Pour into the prepared baking pan. Cool while you make the topping

METHOD TOPPING:

• Heat the topping ingredients (except the chocolate) together in a saucepan on medium heat until melted.
• Mix well and spread the topping over the cooled fudge.
• Cover with the melted chocolate and cool completely until firm and set
• Cut into squares or bars