Eas­i­est-ever peanut but­ter fudge

Mercury (Hobart) - - TASTE -

TRA­DI­TIONAL fudge needs skill, pre­ci­sion and a sugar ther­mome­ter, but if you’re look­ing for a sim­ple, fail-safe recipe, try this peanut but­ter fudge. Box up for gifts, or treat your­self to a few squares of this mor­eish treat. Who knew it could be so easy?

MAKES: 20 small squares In­gre­di­ents

180g ve­gan but­ter

200g smooth peanut but­ter 1 tsp vanilla ex­tract

Pinch of sea salt

450g ic­ing sugar, plus ex­tra for dust­ing


1. Put the ve­gan but­ter and peanut but­ter into a large pan and melt over a low heat, mix­ing gen­tly to com­bine. When it is all com­bined, stir in the vanilla ex­tract and sea salt.

2. Re­move the pan from the heat and stir in the ic­ing sugar un­til the mix­ture is stiff and fudgy.

3. Line a small, shal­low bak­ing tin with bak­ing parch­ment and press the fudge into the tin. Smooth with the back of a spoon and then re­frig­er­ate for at least 6 hours (or overnight) un­til firm and set. Cut into bite-sized chunks and dust with ic­ing sugar.

TIP: Ve­gan but­ter and peanut but­ter can have vari­a­tions in the amount of oil they con­tain and this may af­fect the firm­ness of the fudge. If the mix­ture ap­pears oily af­ter you have added the ic­ing sugar, add a lit­tle more ic­ing sugar (up to 50g).

This is an edited ex­tract from Five In­gre­di­ent Ve­gan on a Bud­get by Katy Beskow, pub­lished by Hardie Grant Books, $39.99, avail­able in stores. Pho­tog­ra­pher: Luke Al­bert

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