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Wednesday, 27 July 2011

Peanut Butter Fudge

This is a Sophie Dahl recipe, its absolutely fantastic, and easily adaptable to vegan. This recipe was on her bbc tv series, called something wonderful like ‘Miss Dahl’s voluptuous delights’ and I actually really enjoyed it, such a nice change from Nigella, and Jamie, who’s later shows have them becoming almost parodies of themselves.  Sophie’s cookbook is pretty great too.  Although the recipes aren’t exactly earth-shattering, it is a really lovely read.  This fudge recipe isn’t in the book, but it is available online.

I have made this a few times and it is pretty foolproof.  Just make sure that you are really patient with boiling the sugar and milk, and give it the time it needs.  While it does seem like a lot of sugar, it does make a lot of fudge.  In the past I have made it with a layer of chocolate on the top (melt the chocolate with a bit of butter or cream to stop it from hardening too solid and snapping when you cut the fudge), which is great, but it is equally delicious without it.

                  125g/4½oz butter/ vegan margarine 
                  500g/1lb 2oz dark brown sugar
                  120ml/4fl oz milk / soy milk
                  250g/9oz crunchy peanut butter
                  1 vanilla pod, seeds only (I didn’t bother with this)
                  300g/10½oz 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 the peanut butter and vanilla seeds if using.
.                 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 (careful not to burn yourself).
.                 Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
Cut the fudge into squares and store in an airtight container.

recipe and image from

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