Peanut Butter & Hazelnut Choc Fudge
December 23, 2014
- Prep: 5 mins
- Cook: 1 hr 30 mins
1 hr 30 mins
1 hr 35 mins
- Yields: Lots!
1Break up the chocolate into chunks and place all ingredients into slow cooker
2On Low lid off
3Stir every 15mins or so for approx 90 mins (some slow cookers need up to 120mins) use a metal spoon to stir.
4When you are stirring you will see a slight crust type form on the surface as you stir and it kind of comes away from the edges a little. This is the best sign that its done.
5Pour into baking paper lined tray, approx 20cm x20cm
6Heat the additional peanut butter in the microwave until runny. Pour over fudge in the tray and use a wooden skewer to drag the peanut butter around the surface of the fudge in swirls to make a marbled effect.
7Place tray into refrigerate until set. This usually takes 2-3hrs at least but I leave mine overnight before cutting for a firm finish.
8When set firm cut into squares and store in fridge.
10Fudge Frequently Asked Questions here!
Submitted by Paulene Christie
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