1 cup of butter or margarine
1 cup of peanut butter
3 tablespoons of water
1 tablespoon of red food coloring
3/4 cup of toasted peanuts, chopped
120 grams of semi-sweet chocolate
1 cup of butter or margarine
1 cup of peanut butter
3 tablespoons of water
1 tablespoon of red food coloring
3/4 cup of toasted peanuts, chopped
120 grams of semi-sweet chocolate
Melt the butter or margarine in a medium saucepan
Add the peanut butter and mix well
Heat slowly, stirring constantly, until the peanut butter dissolves; remove from heat
Gradually add the water and red food coloring, mixing well (be careful as it may bubble)
Continue heating, stirring frequently, until the mixture reaches a simmer, then cook at medium heat until it thickens
Remove from heat immediately
Add 1/2 cup of peanuts and pour into a greased 22 x 22 x 5 cm mold
Melt the chocolate and spread over the fudge
Sprinkle with remaining peanuts
Refrigerate for several hours until the chocolate sets
Break into pieces (use the end of a rolling pin)
Store in an airtight container, wrapped in paper or aluminum foil, in the refrigerator to prevent the chocolate from melting
Can be stored up to 3 weeks in the refrigerator, making it perfect for a pre-Christmas treat
Yield: Half a kilo.
