Salted peanut butter fudge
Prep time: 20 minsTotal time: 
Salted peanut butter fudge
If you’re a peanut butter fan, then you’ll love this salted peanut butter fudge. The salt balances the sweetness from the condensed milk and sugar, and the crunchy topping adds a nice variation in texture. Enjoy it yourself alongside a cup of coffee, or pack it up as a little gift – it will keep for 2-3 weeks in the fridge or 2-3 months stored in the freezer
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 x 397g tin sweetened condensed milk
- 150g smooth peanut butter
- 2 tsp vanilla extract
- ½ tsp salt
- 50g unsalted butter
- 200g icing sugar
- 1 x 90g pack Reese's Pieces, chopped
- ¼ tsp sea salt flakes (optional)
Step by step
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Line a 20cm square cake tin with baking paper and set aside. Add the condensed milk, peanut butter, vanilla, ½ tsp salt and butter to a saucepan over a low heat. Stir until smooth and melted together. Increase the heat to high and bring to a boil, stirring constantly.
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Once the mixture has thickened, remove from the heat and sift in the icing sugar. Whisk together. Pour into the prepared tin and smooth with a spatula. Sprinkle over the chopped Reese’s Pieces and gently press them into the fudge with the back of the spatula. Sprinkle with salt flakes, if using. Transfer to the fridge and chill for 2 hours before cutting into 36 squares.
