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Three favourites combined in one delicious treat 😜

Custard Fudge

Yields24 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
For the fudge:
 600 g castor sugar
 140 g First Choice Butter
 60 g golden syrup
 350 ml First Choice Custard
 1 tin condensed milk
 10 ml vanilla essence
 2.50 ml cream of tartar
For the topping:
 100 g icing sugar
 75 g First Choice Butter
 180 g peanut butter
 75 g dark chocolate, chopped

Directions
For the fudge:
1

Grease and line a 20 X 30 cm baking pan with baking paper.

2

Heat the sugar, First Choice Butter, golden syrup and custard in a saucepan on medium heat and stir to dissolve the sugar. Do not boil.

3

When all the sugar has dissolved, boil for 5 minutes.

4

Add the condensed milk and boil, stirring regularly, until the mixture reaches the soft ball stage (118 °C).

5

Remove from the heat, add the vanilla essence and cream of tartar and beat with a wooden spoon until the mixture starts to thicken.

6

Pour into the prepared baking pan. Cool slightly while you make the topping.

For the topping:
7

Heat all the topping ingredients together in a saucepan on low heat until melted.

8

Mix well and spread the topping over the cooled fudge.

9

Cool and cut into squares or bars as soon as the peanut butter topping is set.

Ingredients

Ingredients
For the fudge:
 600 g castor sugar
 140 g First Choice Butter
 60 g golden syrup
 350 ml First Choice Custard
 1 tin condensed milk
 10 ml vanilla essence
 2.50 ml cream of tartar
For the topping:
 100 g icing sugar
 75 g First Choice Butter
 180 g peanut butter
 75 g dark chocolate, chopped

Directions

Directions
For the fudge:
1

Grease and line a 20 X 30 cm baking pan with baking paper.

2

Heat the sugar, First Choice Butter, golden syrup and custard in a saucepan on medium heat and stir to dissolve the sugar. Do not boil.

3

When all the sugar has dissolved, boil for 5 minutes.

4

Add the condensed milk and boil, stirring regularly, until the mixture reaches the soft ball stage (118 °C).

5

Remove from the heat, add the vanilla essence and cream of tartar and beat with a wooden spoon until the mixture starts to thicken.

6

Pour into the prepared baking pan. Cool slightly while you make the topping.

For the topping:
7

Heat all the topping ingredients together in a saucepan on low heat until melted.

8

Mix well and spread the topping over the cooled fudge.

9

Cool and cut into squares or bars as soon as the peanut butter topping is set.