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Recipe: Peanut Butter Fudge

Name: Recipe: Peanut Butter Fudge
Ingredients: 125 g butter; 1200 ml milk; 1500 g soft brown sugar; 11 tsp vanilla extract; 1250 g crunchy peanut butter; 1300 g icing sugarLine a square 20cm x 20cm tin with baking paper. Pour the milk and butter into a fairly deep saucepan and heat gently to melt the butter.; 1 Add the brown sugar and vanilla once melted, stirring over a low heat until dissolved. Turn the heat up and allow to bubble rapidly for 2 minutes.; 1 Stir in the peanut butter and keep mixing until it&#039;s equally combined and smooth (except for the peanut pieces).; 1 Pour the hot mixture into a large bowl with the icing sugar and beat well. Keep beating for 3-4 minutes or so until all the icing sugar is incorporated and the fudge is beginning to cool.; 1 Pour the fudge into the lined tray when it&#039;s started to set around the edges. Allow to cool completely, in the fridge is best.; 1 Remove from the tray and cut into bite-sized pieces. Wrap neatly in any packaging that takes your fancy and label it for a friend or family. Keep for up to a week in a sealed container. Makes 64 pieces *(recipe courtesy of Asda Magazine)*

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125 g butter
1200 ml milk
1500 g soft brown sugar
11 tsp vanilla extract
1250 g crunchy peanut butter
1300 g icing sugarLine a square 20cm x 20cm tin with baking paper. Pour the milk and butter into a fairly deep saucepan and heat gently to melt the butter.
1 Add the brown sugar and vanilla once melted, stirring over a low heat until dissolved. Turn the heat up and allow to bubble rapidly for 2 minutes.
1 Stir in the peanut butter and keep mixing until it's equally combined and smooth (except for the peanut pieces).
1 Pour the hot mixture into a large bowl with the icing sugar and beat well. Keep beating for 3-4 minutes or so until all the icing sugar is incorporated and the fudge is beginning to cool.
1 Pour the fudge into the lined tray when it's started to set around the edges. Allow to cool completely, in the fridge is best.
1 Remove from the tray and cut into bite-sized pieces. Wrap neatly in any packaging that takes your fancy and label it for a friend or family. Keep for up to a week in a sealed container. Makes 64 pieces *(recipe courtesy of Asda Magazine)*