Well, you have been warned.
When I first came across this recipe, my heart stops for a split second and when it beats again, I know that I just have to make it. Yes, there's butter, sugar, peanut butter and more sugar.... I know I've mentioned this before, Mae West once said, too much of a good thing can be wonderful, and I live by this saying and this fudge is one great example of that.
When it's cold and snowing outside, it's so comforting to be next to the stove making sweets. And the nice thing about this recipe is, there is no need for a sugar thermometer and all of that fandango. There are already so much to do especially at this time of the year, and if I can find peace, quiet and joy, let it be in the kitchen...
The fudge can be made in the matter of minutes. The only thing to make sure is to beat the icing sugar thoroughly to the sugary, buttery, peanuty mixture, making sure there isn't any lumps. This takes a bit of muscle, but I don't mind burning a few calories before replacing it with a piece or two of fudge.
The soft fudge is treacle-y sweet and salty at the same time from the chunky peanut butter. In the words of Sophie Dahl, "it's like when you're little, you went to the beach, and you've been swimming, and so your fingers were salty and then you ate something sweet, like ice cream... and you got that mix of salt and sweetness... and that is this... and this is heaven".
Eat at your own discretion.
Peanut Butter Fudge
by Sophie Dahl
Makes 36 - 42 pieces
125 gr butter
500 gr dark brown sugar
120 ml milk
250 gr crunchy peanut butter
1 vanilla pod, seeds only
300 gr icing sugar
- Melt the butter in a saucepan over a medium heat.
- Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes without stirring.
- Remove from the heat, and stir in peanut butter and vanilla seeds.
- Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.
- Pour into a 20cm baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
- Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.
And I just found out that when you received an award, you're supposed to pass it on to another bloggers (see, I learn something new everyday). So, I'd like to share this award with some of my favourite food bloggers. You may already know some of them, but if you haven't please take a moment to stop by. They are (in alphabetical order):
AJ's Cooking Secrets - AJ is a talented young baker who lives in Seattle and he aspires to be on the Food Network one day.
The Ardent Epicure - Alisha and her family cook all sorts of joyous and delicious food. They know the pleasures of food.
Bittersweet - Rick loves his sweet things and I know he likes peanut butter. His blog posts often surpass my daily calorie intake but it's worth it.
Dear Love Blog - Delicious food and stunning pictures by Alex. Alex is currently on the quest for an amazing vegetarian sausage recipe. Anyone?
La Bella Cook - Bridgett puts her heart into her dishes. And we both love Nigella.
More Than A Mount Full - Ladies and gentlemen, boys and girls, THE-Wonderful-Chef-Dennis, need I say more? I don't think so.
One Perfect Bite - Reading Mary's delicious blog is part of my morning ritual and then I ask myself, WHY?!?