CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Peanut Butter Honey Fudge with Dark Chocolate Topping

1

  • Overview
  • Ingredients
    11 items
  • Directions

Indulge in the creamy richness of Peanut Butter Honey Fudge topped with decadent dark chocolate. A delightful treat for any occasion!

Fudge

  • 600 g sugar
  • 100 g butter
  • 100 g honey
  • 250 ml milk
  • 385 g (1 tin) condensed milk
  • 10 ml vanilla essence
  • 2.5 ml cream of tartar

Peanut Butter Topping

  • 150 g icing sugar
  • 125 g butter
  • 300 g smooth peanut butter
  • 150 g dark chocolate, melted (using 60% dark chocolate by Tomes)

Fudge:

  • Grease and line a square 25 cm baking pan very well.
  • Heat the sugar, butter, honey, and milk in a saucepan over medium heat, stirring to dissolve the sugar. The mixture should not boil at this stage.
  • Once the sugar has dissolved completely, bring the mixture to a boil and boil for 5 minutes.
  • Add the condensed milk and continue to boil, stirring regularly, until the mixture reaches 118°C (soft ball stage).
  • Remove from 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. Allow to cool while you prepare the topping.

Topping:

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