Peanut butter fudge with chocolate topping and fleur de sel

Name: Peanut butter fudge with chocolate topping and fleur de sel
Cook time: 40 min
Total time: 40 min
Yield: 64
Ingredients: 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

AUTHOR
Kerry Mosley

DIFFICULTY
not easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

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

Directions

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
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
Because stirring while the mass is still simmering would be a fatal business.
4
Then pull the pot off the stove. Add vanilla and peanut butter and mix with a wooden spoon.
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
Then put it in the fridge.
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
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.