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Pour the condensed milk, butter, brown sugar and golden syrup into the mixing bowl. Cook 20 Min. / Varoma / Speed 3 / No measuring cup.
Meanwhile, line a 15–20cm square tin with cling film.
Add the chunky peanut butter to the mixing bowl and mix 20 Sec. / Speed 4.
Pour into the prepared tin and leave to set for at least 30 minutes in the fridge.
Meanwhile, clean the mixing bowl. Place the dark chocolate in the mixing bowl. Blitz 7 Sec. / Speed Scrape down. Add the butter and melt 4 Min. / 37°C / Speed Check after 2 minutes if the chocolate has already melted. Depending on the amount of cocoa in the chocolate, it may melt faster than 4 minutes.
Pour the chocolate over the cooled fudge and leave to set again for another 4 hours at room temperature or 2 hours in the fridge.
Once set, remove from the tin and place on a chopping board. If the fudge does not come out easily, leave to come to room temperature for a few minutes first. Chop up into bite sized chunks.
You can keep the fudge in a jar for up to 1 month. Enjoy!