Like most offices we defiantly have a bake/cake policy when it’s your birthday or for basically any other reason. So when my friends last day coincided with me passing my final chartered accounting exam, it was defiantly time to make something a little special.
My friend absolutely loves peanut butter, so I put my thinking hat on and remembered this absolutely amazing PB fudge the other week. So t I decided it would make a great leaving pressy for a friend but also be something a lil different for ‘Fat Friday’ at the office. Only problem is I have never made fudge before in my life nor did I have a clue how to do it. But how hard could it be right?
Well I suddenly realised most recipes are a bit fiddly and required a sugar thermometer and careful timings, well I have to be honest that isn’t what I called fun. But I found a great fudge making technique online which doesn’t require a thermometer or careful timings YAY!!!
- 1 Cup Smooth Peanut Butter
- 1 Cup Unsalted Butter
- 3 1/2 Cups Icing Sugar
- 1 tsp Vanilla Extract
- Pinch of Salt
- Cut up the butter into cubes and pop in a microwaveable bowl with the peanut butter.
- Pop the bowl in the microwave and cook for 1 minute, after a minute give it a stir and pop back in the microwave and repeat this until the butter and PB has completely melted. This only took 2 times for me but this will depend on how powerful your microwave is.
- Add the salt and vanilla extract and stir the mixture until the mixture is completely combined.
- Sift the icing sugar into the mixture, I did this in two steps just so I didn’t get icing sugar everywhere. Once fully combined this will form an firm cookie dough like mixture.
- Line a tray/dish with either tin foil or baking paper making sure you leave a little bit hanging over the edges so that you can pull the fudge out later.
- Put the fudge dough into the lined tray and press it down to fill the tray/dish or until you reach your desired consistency.
- Put the fudge into the fridge until it has completely set, for me this was about an hour and a half.
Once the fudge is fully set lift it out of the tray onto a chopping board. Taking a very sharp knife trim the edges of the fudge to tidy up the edges. Then cut into what ever shape you fancy I went for little bite sized squares.
For my friends leaving gift I wrapped up around a fifth of the small cubes in baking paper and tied a bow on it and voila.
I poped the remaining cubes into an airtight plastic tub lined with baking paper, I had to do two layers so put a layer of baking paper in between to stop them sticking together.
I used the majority of the off cuts as little cupcake toppers on my super quick gluten free chocolate cupcakes (Link) and the rest defiantly fell into my mouth.
Also a little tip so not to have to throw away any yummy crumbs or for those of you which are like me lick the chopping board, scrape up all the little crumbs and with warm hands roll them into a little ball, then much easier to scoff.