So I was drooling over everyone else’s PB fudge online and I really love any recipe that doesn’t require me to haul out the food processor – I totally have to be in the mood to go that far! Anyway, as you know I love PB, so what could be better than little squares of this loveliness to tantalise your taste buds whenever you get the urge?
The key to this one though is it must be kept in the freezer. It doesn’t actually freeze but takes on the texture of chewy Jersey Caramels. Heavenly.
The idea too is that it is just sweet enough but full of good fats, so you just need one or two to fully satisfy and tide you over for a couple of hours. Unlike my sugary past, where I would eat the whole batch and soon be looking for more.
Anyway, let’s get melting and mixing…
Buttery Peanut Butter Fudge
¼ cup peanut butter
¼ cup butter
1 TBS rice malt syrup
pinch himalayan rock salt
Melt everything in pan over low heat.
Pour into a paper lined tin and chill in the freezer for at least 2 hours.
Cut into squares.
Makes about 20 little squares.
(Totally optional but super amazing – make a batch of chocolate tweet mix and drizzle over the top.)
The easier the better!
To your health,
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