A little birdy – in the form of Google – told me that today, in America, is National Fudge Day! (Seriously, how many food day’s do you have?!)
If you think the fact that I live in New Zealand and technically these food days don’t apply to me is going to stop me from celebrating National Fudge Day, you are mistaken. I mean, hello, its fudge!
I’m celebrating with this Peanut Butter Chocolate Layer Fudge. This is a a soft, melting, sweet peanut butter fudge topped with a super easy, rich, chocolate fudge. My testers absolutely loved this and I may have eaten at least half of the pan myself….. #noselfcontrol.
The thing with fudge is that it usually has its own built in portion control with how sweet it is. I normally can’t eat a lot of fudge at one time but not in this case. With this fudge, the mixture between the rich, soft chocolate mixed with the melting, sweet peanut butter is just so moreish. Friends…. You have been warned….
Fudge can be quite daunting to make. I know I have tried many different recipes only for them to not set, be gritty, too sweet, not sweet enough or just turn into rocks that will break teeth. This fudge is not like those other fudges. This is a simple recipe that anyone can make without much fuss. A simplified fudge if you will.
For the chocolate layer all you need is melted chocolate, vanilla essence and condensed milk. The condensed milk sweetens the chocolate and allows it to set but not set too hard in the fridge. See. Super easy.
The peanut butter fudge takes a little more time and a little more effort but not much.
First we turn the brown sugar, butter and milk into a caramel and then add the peanut butter, vanilla and slowly add the icing sugar. This is where it can get tricky. You want the mixture to be tough but pliable. If you don’t add enough icing sugar it will be too soft but if you add too much icing sugar the mixture will become crumbly. If your mixture becomes crumbly, all is not lost. Add a couple of tablespoons of condensed milk to the mixture and see if that fixes the problem. If it is still too dry and crumbly then add a little more condensed milk until your mixture is pliable and not crumbly.
Spread the peanut butter fudge in a pan, top that with the chocolate fudge and place it in the fridge to set.
Let it set for at least an hour but preferably two. I was not patient and dug straight in with a spoon so there’s always that option too!
- Chocolate Fudge;
- 1/2 Tin Condensed Milk
- 1/2 Tsp Vanilla Essence
- 1 and 1/2 Cups Chocolate Chips
- Peanut Butter Fudge;
- 50g Butter
- 1/2 Cup Milk
- 3/4 Cup Brown Sugar
- 1/2 Cup Smooth Peanut Butter
- 1/2 Tsp Vanilla Essence
- 2/3 - 3/4 Cup Icing Sugar
- 2 Tbsp Condensed Milk (Optional)
- For the Chocolate Fudge;
- Melt the chocolate chips and mix into the condensed milk and vanilla essence.
- Set aside.
- For the Peanut Butter Fudge;
- Place the butter and brown sugar in a saucepan on a medium to high heat.
- Add the milk once the butter has melted.
- Boil the mixture for 2 minutes and then remove from heat.
- Stir in the peanut butter and vanilla essence.
- Add 2/3 Cup icing sugar. Slowly add more as necessary to make the mixture thick and pliable.
- If your mixture is crumbly, add condensed milk until it becomes pliable.
- Line an 8x8 pan with non stick paper.
- Spread the peanut butter fudge into an even layer.
- Spread over the chocolate fudge.
- Place it in the fridge for 2 hours to set.
- You could use dark or milk chocolate chips. I used a mixture of both.
- Make sure your peanut butter is soft.