234 Recipe
Sussex honey & peanut butter fudge
A tasty afternoon treat
Ingredients - find all ingredients at the Larder • 200g granulated sugar • 3 tbsp Sussex honey • 200g unsweetened peanut butter • 1 ½ tsp vanilla extract • 60ml oat milk • A small handful of ‘Cocoa Locos’ chocolate buttons for decoration, leave whole or roughly chop Method 1. Brush an 8 x 8 cake tin lightly with olive oil. (A round or square tin will do, whatever you have in your cupboard.) 2. Pour the sugar and oat milk into a pan, boil to 110°c this should take around 3-4 minutes, then cool the mixture to around 45°c before mixing in your remaining ingredients. 3. Once cooled stir in the peanut butter, honey, vanilla, and chocolate buttons. If you’re not sure you have stirred enough, stir, stir and stir some more, this process is important to ensure the fudge sets.
4. Pour the mixture into the 8x8 tin. 5. Place remaining chocolate buttons randomly over the fudge mixture and refrigerate for a minimum of 6 hours, or ideally overnight. 6. Once set, divide into individual portions. If the fudge did not set, here are a few tips. • Cooling the fudge is key. • Use a food thermometer • Add a little powdered sugar to the mixture. • Freeze it; pop the fudge in fridge it for 6 hours and then before serving pop into the freezer for the last hour. Village Larder is open 7 days a week, collection service, please see our website for full details. www.villagelarder.co.uk
