All it takes is a saucepan, a wooden spoon and a little frivolity at the supermarket (considered a mere three Snickers bars on this occasion, went for four, obviously) to make this totally delectable fudge. While I may have the occasional whim to while away afternoons crumb coating layer cakes, it’s also nice to be able to whip up treats that take a matter of minutes in kitchens that are definitely not my own. There’s minimal equipment, only one saucepan to clean, and no sugar thermometer gazing involved. The downside is obviously that this fudge is just as easy to eat as it is to make …
Tangential to the obvious peanut buttery point of this post, it’s almost daunting to consider that over the last six months, my life has never felt quite so full – of treats, travel, happiness and adventure. I’m well aware that I sound like a trite “live, love, laugh” poster we all can’t help but cringe at should we happen upon one plastered on a friend’s wall, but nevertheless, having a nomadic locum lifestyle has helped me realise how truly excellent being in my mid-late 20’s is (also – it’s a chapter I entirely skipped past when, as a teenager, I imagined my future). Having engaged in some serious life admin this afternoon, I’ve realised that part of my making the most of the freedom is through celebrating it through sharing food – both with friends and family and via this blog: consider this run-on sentence a commitment to cooking.
- 400g white chocolate melts
- 40g butter
- 375g tin sweetened condensed milk
- 150g crunchy peanut butter
- 100g icing/confectioner’s sugar
- 50g roasted and salted peanuts, roughly chopped
- 4 x 57g (standard sized) Snickers bars, chopped into pieces
- Line a deep 8 x 8 inch baking tin with nonstick paper (I grease mine first to hold it in place).
- In a medium saucepan, melt the white chocolate, condensed milk and butter over a very low heat, stirring frequently so it doesn’t burn. When it has reached a liquid consistency, add the peanut butter and icing sugar. Beat with an electric mixer or stir vigourously with a wooden spoon. Immediately fold through half of the chopped Snickers bars and peanuts into the fudge.
- Scrape the fudge mixture into the prepared baking tin, using the back of a spoon to press into an even layer. Top with the remaining Snickers and peanut pieces – press these gently into the fudge so the topping is secure.
- Cover with cling wrap and set in the fridge for 2 hours-overnight before cutting into small squares (yields 36-50 depending on how you like to slice). Store refrigerated in an airtight container for up to 2 weeks.