The Worlds Easiest Peanut Butter Fudge
Easiest Peanut Butter Fudge Recipe Ever
Making things easy in the kitchen is the ultimate name of the game with my limited chef skills. On a recent trip to my mum's house I found an old recipe we once used to make the world easiest peanut butter fudge.
Working on the principle that I could make this peanut butter fudge as a man with two clumsy left hands, I have no hesitation in recommending it as The World's Easiest Peanut Butter Fudge recipe.
I hope you enjoy it as much as we do.
- 250 g of plain cream cheese. Ensure it is at room temperature.
- 1 cups of your favourite crunchy peanut butter.
- cup of chopped cashews. (Other nuts such as almonds peanuts etc. can be used.)
- cup of condensed milk.
- 150 g of melted cooking chocolate that has been cooled but is still liquid.
- Beat the cream cheese together with the peanut butter until you have the gooiest and softest combination of cheese and peanut butter you have ever seen.
- Once you have this mixture add the cooled but liquid chocolate, blending the mixture so as the chocolate is completely mixed through. (The easiest way to melt chocolate is in a heatproof glass bowl over some boiling water. For best results don't let the water touch the bowl.)
- Then stir in the condensed milk and the nuts of your choice (I like cashews as they add another level of decadence.)
- Once all the ingredients have been mixed well together, press it in to an 8'x6' slice tin and place in the fridge for around 3 hours. Once set cut in to bite size pieces.
- Delicious with a coffee or even better a coffee liqueur.
- See I told you it was easy, oh and delicious!
Get Your Fudge Accessories Here
A good fudge tin that you can easily remove the finished, bite sized pieces of goodness from.
Home Made Coffee Liqueur
And since I have mentioned it, here is my favourite home made coffee liqueur.
Prep Time: 16 minute (1 min before 15 minutes after)
Total Time: 2 months 16 minutes
- 10 coffee beans
- 2 cups of white rum (250ml cups)
- 1 cup of sugar
- Put the coffee beans in a jar and pour in the rum. Cover the jar and leave in a warm place for 2 months.
- After a patient 2 months, pour in the sugar and shake the jar until all the sugar has dissolved.
- Pour the liquid through a strainer, then either mix with some ice, or do as I do and add some milk and coffee liqueur to some crushed ice. Then sip whilst eating one of the world's easiest peanut butter fudge slices.
- If you want to store the liqueur and have more self control than me, then just pour the liquid into a sterilised bottle and seal tightly.
Coffee and Booze - Perfect
If you are going to have coffee, you may as well make it a good coffee!