English Chocolate Peanut Butter Fudge
Please allow cooling time in the fridge. Cooling time is "cooking" time. If it's hot or humid, keep the fudge in the fridge until served.
Recipe from "Good Housekeeping" UK
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·150g (5 oz) milk chocolate
·3 tablespoons golden syrup
·3 tablespoons unsalted butter
·400g (14 oz) cruchy peanut butter
·75g (3 oz) chopped chocolated
How to Make English Chocolate Peanut Butter Fudge
- In a saucepan melt the chocolate, syrup and butter. Cool for 10 minutes. While cooling - grease and line a 15 x 20 cm (6 x 8 in) slice tin.
- Stir in the peanut butter and chopped chocolate. Spread into the prepared tin and pop into the fridge until set. Slice and serve.