• 150g unsalted butter, chopped
  • ⅓ cup (80ml) single (pouring) cream
  • 1½ cups (390g) smooth peanut butter
  • 1 teaspoon vanilla extract
  • 2½ cups (400g) icing (confectioner’s) sugar, sifted


  1. Line a lightly greased 20cm square tin with non-stick baking paper and set side.
  2. Place the butter, cream, peanut butter and vanilla in a medium saucepan over medium heat, and cook, stirring, until both the butter and peanut butter have melted and the mixture just starts to bubble.
  3. Place the icing sugar in a large bowl and pour over the peanut butter mixture.
  4. Working quickly, stir until well combined and pour the mixture into the prepared tin.
  5. Smooth the surface of the fudge, cover with a piece of non-stick baking paper and refrigerate for 1 hour or until set.
  6. Cut into bite-sized pieces to serve.

Serves 6-8