Peanut Butter Rocky Road Fudge!

 

Peanut Butter Rocky Road Fudge

Being a food blogger and a new Mum doesn’t exactly go hand in hand. There are literally not enough hours in the day to achieve everything I want to achieve. On the plus side, I’m discovering loads of great recipes that take next to no time to prepare but still taste great! Allowing me to enjoy being both a Mum and a blogger. This recipe is no exception. It takes about 10 minutes to make & about 2 hours to set. So the fridge actually does most of the hard work for you. That’s the kind of cooking I like to do!

Here is what you will need to make approx 36 pieces.

(Recipe adapted from Shugary Sweets.)

  • 300g Milk Chocolate *
  • 300g Dark Chocolate *
  • 125g Smooth Peanut Butter
  • 125g Mini Marshmallows
  • 180g Peanuts **

Essential Equipment

  • 8 x 8″ Square Tin or Silicone Baking Pan

* Yes this is a lot of chocolate. No it doesn’t have to be expensive! The 30p supermarket own brand 100g bars of chocolate are just as good as the expensive brands for recipes like this.

** If you can’t find unflavoured peanuts, just buy salted & rinse them well in a sieve with cold water. Then toast them in a hot, dry frying pan to get rid of any liquid. Allow to cool before using.

Right, let’s get cracking!

If using a baking tin, lightly grease and line the base & sides with baking paper. If using a silicone pan, there’s no need to do either.

Break the milk & dark chocolate into a large glass bowl. Add in the peanut butter and heat in the microwave in 30 second intervals. Stir well in-between.

Peanut Butter Rocky Road FudgeKeep going until all the chocolate has melted & it’s nice and smooth.

Peanut Butter Rocky Road FudgeIn the base of your chosen tin, pour a third of the marshmallows and spread them out evenly.

Peanut Butter Rocky Road FudgeAdd the remaining marshmallows & all the peanuts into the melted chocolate mixture and give it a good stir.

Peanut Butter Rocky Road FudgePour the whole lot into the tin & spread out with the back of a spoon. Press it in well to make sure any gaps are filled.

Peanut Butter Rocky Road FudgePlace into the fridge to set for at least 2 hours before slicing into a 6 x 6 grid, making 36 pieces.

Store in the fridge in an airtight container.

Peanut Butter Rocky Road Fudge

This is honestly WAY nicer than I was expecting. Even the Mr (who doesn’t even like fudge) said he really liked it too! I don’t know about you but I consider that a success. It’s crunchy, chewy & seriously chocolatey. Can’t really ask for much more from a rocky road fudge can you?!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

 

 

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Butterscotch, Peanut & Marshmallow Bars!

I’ve had my eye on this recipe for a while now and just needed an excuse to make it. And the excuse I found? It was Saturday! That’s good enough for me!

This is what you will need to make 12 large pieces. (You could easily make more by cutting smaller pieces, it’s quite rich!)

Original recipe from the Hummingbird Bakery iPhone App.

For The Base:

  • 150g Plain Flour
  • 40g Icing Sugar
  • 120g Unsalted Butter Room Temp!

For The Topping

  • 100g Marshmallows
  • 210g Golden Caster Sugar
  • 150g Soft Light Brown Sugar
  • 190g Golden Syrup
  • 70g Unsalted Butter Room Temp!
  • 60ml Double Cream Room Temp!
  • Vanilla Extract
  • 60g Crunch Peanut Butter
  • 30g Mixed Nuts, chopped

Preheat the oven to 190°C/Fan 170°C and line a 20cm x 30cm tray (or as close as) with baking paper.

Sift the flour and icing sugar into a bowl. Add the butter and rub with your fingers until a dough is formed. Press the dough into the lined tray – make sure to create a “lip” all the way around the edge to stop the filling from flowing over later.

Bake in the oven for about 20 minutes – until the biscuit is a light golden brown. Remove from the oven and allow to cool a little.

Place the marshmallows evenly over the base. At this point, bear in mind where you want to slice as it is VERY difficult to slice through marshmallow.

In a large wide saucepan, place the golden caster sugar, the soft light brown sugar, the golden syrup & 240ml of water. Bring to the boil.

Allow it to boil until it gets to the “soft ball” stage or 116°C/240°F if you happen to have a thermometer. (The soft ball stage is when you drop some of the syrup into cold water it will form a soft ball when rolled between your fingers)

Use as wide a pan as you have. The wider the pan, the quicker the process. I actually started out with a relatively small pan but ended up transferring it to a larger one as it boils up so much! So save yourself the pot washing.

Patience is required in abundance here. It took me about 45 minutes to boil it up to the right temperature. It’s worth the wait though. (As stated before though, if you use a wider pan it should speed up the process.)

When it’s at the right temperature/soft ball stage, remove the pan from the heat and stir in the butter. Then bring it back up to the boil and simmer for about 3 minutes.

Then remove from the heat once again and carefully stir in the double cream. Take care here, this stuff is like molten lava and it WILL splatter!

Once the cream is incorporated, add the vanilla essence and peanut butter and stir until it has completely melted through.

Whilst the mixture is still really hot, pour it all over the biscuit base/marshmallows. Make sure to cover all the marshmallows.

Sprinkle over the chopped nuts and get ready for the hardest part. Wait for at least a couple of hours for it to set at room temperature before removing and slicing. It’s painful I know but it’ll be worth it.

When I started out this recipe, I wasn’t entirely sure how exactly it would work. It was quite fun to make though, and I rather enjoyed watching the marshmallows melt into gooey blobs!

All in all, it was a rather therapeutic item to create in my kitchen. However, it did remind me of a pudding that I have not had since I was a little girl. Butterscotch Tart. I have tried to get my hands on a recipe for quite some time now but to no avail.  It was my absolute favourite pud in school!

I think I’ll have another go at trying to find a recipe.

Well, until we meet again chums.

Miss KitchenMason