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Thermomix Peanut Butter Chocolate Fudge

Peanut Butter Chocolate Fudge

5 from 1 vote
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 48 pieces

This  peanut butter chocolate fudge makes the perfect little edible xmas gifts for your friends and family and is so easy to make in your Thermomix. They are completely addictive. Fudge is one of my naughty little addictions. 

I have become a bit of a fudge pro because I kept being so obsessed with trying out new flavours that I have recently thought of just adding a whole lot of my homemade peanut butter to it and see what happens. The results were so insane that I decided to make this an official recipe and put it up. 

Peanut butter chocolate fudge makes an incredible xmas gift and you can store it for up to four weeks. If you would like to use your homemade peanut butter, you are most welcome to. I also have a recipe for Notella that you can use instead of the peanut butter if you want it super chocolatey.

Ingredients

  • 1 can 395g condensed milk
  • 125 g butter
  • 160 g brown sugar
  • 125 g golden syrup
  • 200 g chunky peanut butter
  • 200 g dark chocolate in small chunks
  • 30 g butter

Instructions

  1. Pour the condensed milk, butter, brown sugar and golden syrup into the mixing bowl. Cook 20 Min. / Varoma / Speed 3 / No measuring cup.
  2. Meanwhile, line a 15–20cm square tin with cling film.
  3. Add the chunky peanut butter to the mixing bowl and mix 20 Sec. / Speed 4.
  4. Pour into the prepared tin and leave to set for at least 30 minutes in the fridge.
  5. Meanwhile, clean the mixing bowl. Place the dark chocolate in the mixing bowl. Blitz 7 Sec. / Speed 9. Scrape down. Add the butter and melt 4 Min. / 37°C / Speed 2. 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.
  6. 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.
  7. 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.
  8. You can keep the fudge in a jar for up to 1 month. Enjoy!
Nutrition Facts
Peanut Butter Chocolate Fudge
Amount Per Serving
Calories 93 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 43mg2%
Potassium 61mg2%
Carbohydrates 8g3%
Sugar 6g7%
Protein 1g2%
Vitamin A 80IU2%
Calcium 8mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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18 Comments

  1. Maria on December 6, 2016 at 11:07 am

    Do you think I could use coconut oil instead of butter for the chocolate topping?

    • Weehooey A Weehooey A on December 6, 2016 at 11:41 am

      Hi Maria, yes of course 🙂 x

  2. Lynette Quinsey on April 5, 2017 at 3:14 am

    DO YOU THINK THE CLING FILM WILL MELT WITH THE HOT FUDGE POURED ONTO IT? MAYBE USE BAKING PAPER OR FOIL

    • Weehooey A Weehooey A on April 9, 2017 at 8:16 am

      Hi Lynette, no it doesn’t. I’ve made this recipe so many times and the cling film has never melted before unless you use a particularly thin and low quality cling film this should not happen. x

  3. Joanne on September 28, 2017 at 12:28 pm

    How would I make just plain fudge please? I tried a couple of times with a couple of different recipes and wasn’t successful with either.

    • Weehooey A Weehooey A on October 3, 2017 at 11:10 am

      Hi Joanne, there is a great plain fudge recipe in my book Practice mix perfect 🙂 xx

  4. Sharon on December 11, 2017 at 6:00 pm

    Instead of peanut butter can I use desiccated coconut?

  5. Daniel on January 25, 2018 at 11:54 am

    For the first step what heat do I set it

    • Weehooey A Weehooey A on April 23, 2018 at 7:10 am

      It would be Varoma, which is the steaming function and the highest one.

  6. Kels on February 4, 2019 at 5:52 pm

    These are amazing, a massive hit with my kids too. Thank you for the inspiration Sophia!

  7. Jac on May 14, 2019 at 2:36 pm

    This is one of my fav thermomix recipes! It’s demanded for every morning tea in work. Love how easy it is. I put chopped salted peanuts with some salt flakes in place of the choc topping- cuts through the sweetness…amazing! Thanks!

  8. Katie on December 4, 2019 at 6:32 pm

    When you say, store.for 4 weeks.. Is that in the fridge or airtight container?

  9. Panagiota on December 5, 2019 at 5:27 am

    Hello Sophia. I was wondering If I can make this recipie with TM5?

  10. Joanna on December 9, 2019 at 5:47 pm

    Hi! Do you think I could use honey instead of golden syrup for this recipe? If that’s possible will the amount be the same?

    • Sophia H Sophia H on February 9, 2020 at 8:31 am

      It wouldn’t work for this recipe as the golden syrup helps set it to the right temperature.

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