Peanut butter fudge with chocolate topping and fleur de sel

Kerry Mosley
not easy
3 1
40 mins
40 mins


Servings: 64
  • 110 g Butter
  • 1 pinch Nutmeg
  • 450 g demerara sugar
  • 120 ml Milk
  • 1 TABLESPOON Vanilla flavour or scraped pulp from 1 vanilla pod
  • 235 g Peanut butter (crunchy; from the jar)
  • 310 g Icing sugar (very finely sifted)
  • 100 g dark chocolate
  • 7-10 Tbsp fleur de sel
  • 7-10 Tbsp Sandwich paper


  1. 1

    Line a square form (approx. 20 x 20 cm) with sandwich paper (also the sides). Be careful not to make any creases or folds, because otherwise the fudges will look like they are 100 years old.

  2. 2

    Melt butter with nutmeg in a saucepan at low temperature. Add sugar and milk and bring to the boil, then cook for 4-5 minutes without stirring. If you are too curious and impatient with the species, have a second person guard the pot.

  3. 3

    Because stirring while the mass is still simmering would be a fatal business.

  4. 4

    Then pull the pot off the stove. Add vanilla and peanut butter and mix with a wooden spoon.

  5. 5

    Put the icing sugar in a heat-resistant bowl and add the peanut butter-sugar mass. Mix quickly with a wooden spoon to remove all lumps. Pour into the prepared mould and leave to cool for 10 minutes.

  6. 6

    Then put it in the fridge.

  7. 7

    When the mixture has completely cooled down (at least 3 hours), turn it over and cut it into the desired size (in our picture: approx. 2.5 x 2.5 cm).

  8. 8

    Melt the chocolate in a water bath and spread it on the Fudgestücke. Sprinkle them delicately with fleur de sel and then use them for their purpose: EAT.

Nutrition Facts

90 kcal
14 g
3 g
1 g