[The twenty-first – Peanut butter fudge]


peanut butter fudge

It was a day before the winter solstice. The service finished late. But we quickly threw our whites to the piling laundry, only to venture into the real white.

The wild white.

Many glasses of champagne later, we went home. I slipped twice. He couldn’t stop laughing. He slipped once. I burst into tears; of the happy kind.


Warm and scarfless. He took my hat off. My hair was electric.

We had a couple of peanut butter fudges. And had a race to bed. I won, because he always lets me to. We fell asleep without brushing our teeth.

And somehow, I’m still amazed about how it’s sometimes the smallest details that matter the most.

Those fudge squares, even if they’ve already been made three of four times in the past, will – from now on – remind me about that night. The night when autumn turned into winter. And the snow into rain.

winter love

And rather evidently, the night I forgot about my advent calendar. Blame the champagne for this.

But I’m making up for this. Today. With little squares so good that lovers would choose to eat them before they even got a chance to kiss.

peanut butter fudge top

Fudge au beurre de cacahuètes
Adapted from Sophie Dahl.

Those are sweet. Too sweet for some, perfect for the rest of us. I like to use crunchy peanut butter for the texture. And I’m almost certain they would make a lovely gift, if wrapped into pretty paper.

I cut mine into 4x4cm squares, but you could as well make smaller cubes for an guiltless treat.

Fudge au beurre de cacahuètes

makes 20 squares
125g butter
500g dark brown sugar
120g milk
250g crunchy peanut butter
seeds from one vanilla pod
300g icing sugar

Line a 20cm square tin with baking paper.
Melt the butter in a saucepan and mix in the brown sugar and milk. Bring to the boil, and simmer for 2-3 minutes, without stirring.
Remove from the heat, and add the peanut butter, vanilla seeds and icing sugar. Beat the mixture until smooth.
Pour into the prepared tin, and chill for an hour or two.
Remove from the tin by pulling the baking paper and cut into 4x4cm squares.