Peanut Butter Fudge

Ingredients

• 400g White Chocolate
• 397g Condensed Milk (one tin)
• 200g Peanut Butter - I used smooth

Method

1. Line an 8"x8" inch tin with parchment paper. Weigh out your peanut butter.
2. Gently melt the white chocolate and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
3. Mix in the peanut butter - the fudge will be quite firm!
4. Pour the fudge in to the lined tin and smooth out.
5. Leave in the fridge or counter until fully set - this takes approx 3 hours in my fridge! Enjoy!

Notes

• - If using the microwave method: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
• - Store your peanut butter fudge in the fridge, where it will last for 2 weeks!
• - If you find that your fudge goes oily, hard, or grainy - Add the fudge back to the pan on a low heat along with a couple of tablespoons of warm water. Vicariously stir the fudge until smooth. Add more warm water a couple of tablespoons at a time if needed.