Nearly two years ago, I had a fudge catastrophe. I had trialled and tested the recipe for vanilla fudge to give as favours to guests at our wedding and I was sure it would turn out as perfectly as it had on the previous occasions I had made it. I’m not sure what happened but it nearly resulted in a nervous breakdown. Before long, there was fudge setting in every type of receptacle in the house. If a visitor came to the house the house, they were set at the stove stirring in case they had the midas touch that might help the fudge set. We finally got one good batch and a production line was set up for cutting and bagging. As a happily married woman, I can look back now and laugh but at the time I wasn’t very pleased. In fact, I was sworn off fudge for a long time after. That was until I came across a quick method of making fudge that didn’t require a sugar thermometer and I am happy to say me and fudge are on talking terms again.
- The peanut butter layer doesn’t set as firm as the chocolate layer, so ensure the fudge is well chilled before cutting with a sharp knife.
- 1 x 397g tin of condensed milk
- 150g dark chocolate, broken into small piecces
- 30g butter
- 150g smooth peanut butter
- Salted pretzels
- Line a 7 inch / 18cm square tin with baking paper.
- Place 200g of the condensed milk into a small saucepan with 15g of the butter and the dark chocolate. Place over a gentle heat and stir continuously until the butter and chocolate melt. Pour this mixture into the lined tin and smooth out the top. Leave to cool a little before place a layer of pretzels on top of this mixture.
- Wash out your saucepan.
- Put the remainder of the condensed milk, the peanut butter and butter into the saucepan. Place over a gentle heat and stir to combine. Once the butter has melted, pour this mixture on top of the pretzel layer. Leave to cool a little again before adding another pretzel layer. Allow to completely cool before covering the tin with cling film and allowing to set in the fridge for a few hours or overnight. Cut into squares, which can be kept in the fridge or freezer.