This excellent weather we are having today. By excellent I mean stormy and wild. The best kind of weather. None of this mellow sunny rubbish. I like my weather to have guts.
Funnily enough I made this fudge/truffle thing yesterday when it was boiling hot (well hot for Dunedin anyway) and beautiful sunshine. Today is a far better fudge consuming day.
I found this recipe for peanut butter fudge in the latest Donna Hay Magazine issue. It is a great issue, I can't wait to make more from it. It isn't a true fudge recipe really, it doesn't involve boiling up sugar or anything like that. It resembles the truffles I had to make for the pretzel peanut butter brownie I made a month or so ago. So I think I will call this a truffle slice rather than a fudge.
I made one small change in the recipe though.
The original didn't call for snickers bars.
Snickers bars make everything better.
Don't you agree? Ok they do unless you are allergic to peanuts.
Then they kind of ruin the party.
But anyway, I dotted 10 halved mini snickers bars along the bottom of the tray I used to set the fudge. The fridge makes them quite brittle and they kind of fell out of their fudge settings when you cut them into cubes. So I propose that next time to spread a thin layer of fudge down first then dot the half snickers bars then cover it with the rest of the truffle/fudge mix. This should hopefully contain the snickers bars a little better and prevent them from falling off.
This recipe is pretty difficult to screw up. Just make sure you sieve the icing sugar or else it will be lumpy. I used my stand mixer to mix it all together but a handheld beater or even a spoon and an enthusiastic arm would do the trick.
So. Lets do this.
Snickers Truffle Slice
adapted from Donna Hay Magazine issue 68 (April/May 2013)
150g butter, chopped
1/3 cup cream
390g smooth peanut butter
1 teaspoon vanilla extract
400g icing sugar, sifted
10 funsize snickers bars
chocolate chips for fun
Line a small slice tin (I used a small lasagne dish haha) with baking paper.
In a small saucepan, melt together the butter, peanut butter, cream and vanilla, stirring until smooth. In a large mixing bowl, sift your icing sugar.
Once the peanut butter mixture has become all nice and smooth pour it into the icing sugar and mix until evenly combined and smooth.
Cut all the snickers bars in half.
Spread about a third of the fudge mixture onto the bottom of the tin. Dot the snickers bar halves in a grid formation (4 x 5). Spoon over the rest of the mixture and smooth flat. Using a second sheet of baking paper, place it over the top and smooth the fudge really flat with your hands or a flat bottombed object.
Sprinkle with the chocolate chips and gently press them in.
Leave to set in the fridge for a couple of hours before slicing into squares.
Enjoy!
Funnily enough I made this fudge/truffle thing yesterday when it was boiling hot (well hot for Dunedin anyway) and beautiful sunshine. Today is a far better fudge consuming day.
I found this recipe for peanut butter fudge in the latest Donna Hay Magazine issue. It is a great issue, I can't wait to make more from it. It isn't a true fudge recipe really, it doesn't involve boiling up sugar or anything like that. It resembles the truffles I had to make for the pretzel peanut butter brownie I made a month or so ago. So I think I will call this a truffle slice rather than a fudge.
I made one small change in the recipe though.
The original didn't call for snickers bars.
Snickers bars make everything better.
Don't you agree? Ok they do unless you are allergic to peanuts.
Then they kind of ruin the party.
But anyway, I dotted 10 halved mini snickers bars along the bottom of the tray I used to set the fudge. The fridge makes them quite brittle and they kind of fell out of their fudge settings when you cut them into cubes. So I propose that next time to spread a thin layer of fudge down first then dot the half snickers bars then cover it with the rest of the truffle/fudge mix. This should hopefully contain the snickers bars a little better and prevent them from falling off.
This recipe is pretty difficult to screw up. Just make sure you sieve the icing sugar or else it will be lumpy. I used my stand mixer to mix it all together but a handheld beater or even a spoon and an enthusiastic arm would do the trick.
So. Lets do this.
Snickers Truffle Slice
adapted from Donna Hay Magazine issue 68 (April/May 2013)
150g butter, chopped
1/3 cup cream
390g smooth peanut butter
1 teaspoon vanilla extract
400g icing sugar, sifted
10 funsize snickers bars
chocolate chips for fun
Line a small slice tin (I used a small lasagne dish haha) with baking paper.
In a small saucepan, melt together the butter, peanut butter, cream and vanilla, stirring until smooth. In a large mixing bowl, sift your icing sugar.
Once the peanut butter mixture has become all nice and smooth pour it into the icing sugar and mix until evenly combined and smooth.
Cut all the snickers bars in half.
Spread about a third of the fudge mixture onto the bottom of the tin. Dot the snickers bar halves in a grid formation (4 x 5). Spoon over the rest of the mixture and smooth flat. Using a second sheet of baking paper, place it over the top and smooth the fudge really flat with your hands or a flat bottombed object.
Sprinkle with the chocolate chips and gently press them in.
Leave to set in the fridge for a couple of hours before slicing into squares.
Enjoy!
