397g tin Condensed Milk

200g Sun-Pat Smooth Peanut Butter 

1 tsp Vanilla Bean Paste

To top:

75g crushed Unsalted Peanuts

How to make

  • Grease a 20cm square baking tray with a little sunflower, or flavourless vegetable oil and set aside.

  • Pour the condensed milk and Sun-Pat Smooth Peanut Butter in a saucepan and gently heat until boiling and combined. (Top tip: Keep stirring to ensure the mixture does not stick to the bottom of the pan).

  • Once the peanut butter and condensed milk are fully combined, add the vanilla extract and stir well.

  • Carefully turn the hot mixture out into the greased pan and allow to cool to room temperature for 20 minutes.

  • While the fudge is cooling, finely chop (or pulse in a food processor) the peanuts and sprinkle on top of the fudge.

  • Place baking tray into the fridge to set. 

  • To serve, cut into 3cm squares.