Soft Brown Sugar
This popular sugar is used...
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Sweets
Peanut Butter Fudge
5 mins
8 mins
Moderate
36
Give your jar of peanut butter a new lease of life with our Peanut Butter Fudge! We've transformed this pantry staple into moreish fudge pieces that work well with either crunchy or smooth peanut butter!
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- Ingredients
- Method
Ingredients
- 1 ⅓ cups Chelsea Caster Sugar (300g)
- ⅔ cup Chelsea Soft Brown Sugar (133g)
- ½ cup full fat milk (125ml)
- 1 cup smooth or crunchy peanut butter (260g)
- 1 tsp vanilla essence
- ¼ tsp salt
- ½ tsp sea salt, to sprinkle (optional)
Additional tips
The fudge works best with more basic brands of peanut butter, rather than natural peanut butters that are prone to oil separation. Choose smooth if you like a smooth and creamy fudge, or crunchy for little bits of peanut throughout.
Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
10
What did you think of this recipe?
Method
Grease a 20cm square tin and line with baking paper.
Place the sugars and milk in a medium heavy-based saucepan on medium heat, stirring frequently. As soon as the mixture begins to boil, set a timer for 2 1/2 minutes. Stir regularly.
After 2 1/2 minutes, check sugars have dissolved, then remove mixture from heat. Add the peanut butter, vanilla and regular salt, and stir until smooth.
Pour fudge into prepared tin and smooth the top. Sprinkle with sea salt, if using. Refrigerate for 2-3 hours before slicing into squares and serving.
Additional tips
The fudge works best with more basic brands of peanut butter, rather than natural peanut butters that are prone to oil separation. Choose smooth if you like a smooth and creamy fudge, or crunchy for little bits of peanut throughout.
Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Reviews
10
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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