Salted Reese's Peanut Butter Fudge

Salted Reese's Peanut Butter Fudge
Salted Reese's Peanut Butter Fudge

Ingredients

100g salted butter

350g golden caster sugar

Just under 1 tsp salt

300ml double cream

3 tablespoons wholenut peanut butter

200g Reese's Minis peanut butter cups ( I bought mine from Tesco in the confectionery aisle)

100g Galaxy Caramel

Cake tin - I used a 20cm diameter one and lined the bottom with baking paper

Method

Take a deep breath, this is going to be the best fudge making moment of your life. Inhale the air of fudge #win.

Melt the butter and the sugar in a large saucepan, mix well.

Set up a small bain marie, using a pyrex heatproof bowl, sat in the top of a saucepan with a small amount of boiling water in. Add the peanut butter and 100g Galaxy caramel to the pyrex bowl and melt.

Meanwhile, add the 300 ml double cream and the salt to the large saucepan with the melted butter and sugar in, turning up the heat to high, and lave to bubble away for 5 minutes, stirring occasionally.

Remove the peanut butter and Galazy caramel melted yumminess from the hob when melted.

When the creamy mix is ready remove form the heat and mix in the peanutty Galaxy mixture well. Leave to cool for 10-15 minutes.

When the mixture has cooled, stir it well as it will have started to set ever so slightly. Pour half the fudge mix into your cake tin.

Add the Reese's minis on top of the fudge you have just poured in. I worked in circles - a bit like covering a birthday cake in chocolate buttons.

Finally add the rest of the fudge mix on top, gently spreading with a spatula. Cover with clingfilm and pop in the fridge. The fudge will be ready to devour in around 3 hours time.

I am not going to lie to you, this is without a doubt the best fudge in the Universe. It's beyond moreish, in fact I don't think a word has ever been spoken that can quite describe how it tastes. Just thinks a groan from the throes of ecstasy and you are halfway there. I was apprehensive about trying a salted fudge recipe, having heard how it's vital to get the salt levels just right, a little too much or too little and the whole thing is ruined. Luckily for me I winged it and it worked a treat. The Reese's peanut butter cups are added in whole after the fudge has cooled slightly, meaning that you not only get the odd crunch from the peanut butter but also whole cups of scrummy goodness - this fudge delivers on taste and texture.

Warning: It is very very moreish, I am not responsible for the fudge mania that will follow.