15 mins active prep time, 4 servings

This recipe is from ‘Lucy's Bakes’ by Lucy Cufflin, published by Hardie Grant Books, $49.95.

See full recipe at cooked.com.au

Photography © Jacqui Melville

From the author:

Well, the other Lucy has been making this fudge for many of our catering functions for years and although it tastes nutty you would not necessarily pin the taste down to peanut butter. Salty, sweet and utterly moreish, it’s a winner every time. The only thing to watch is not to let the sugar mixture boil before the sugar is dissolved or it will form into hard crystals.The fudge, apart from devouring or giving as gifts, of course, is very good chopped small and used to decorate chocolate cakes and muffins.

Ingredients & quantities (Included in delivery)

- 50g butter
- 200g soft brown sugar
- 100g peanut butter

Ingredients (pantry items)

- 50g milk
- 3g vanilla extract
- 120g icy sugar, sifted

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.