Homemade Peanut Butter Fudge

Peanut butter does not have to be just for breakfast. This easy to make fudge will make a great treat or homemade gift for anyone. You have the option of adding chocolate chips if you want to crank up the flavor and passion levels even more. 

Ingredients:

500g Whole Earth peanut butter, unsalted

2 teaspoons vanilla extract

250g icing sugar

430g maple syrup or agave syrup

2 teaspoons arrowroot or tapioca flour

1 teaspoon sea salt

Method:

In a large mixing bowl, add the peanut butter and vanilla. 

In a medium saucepan, whisk together the sugar, maple/agave syrup, arrowroot or tapioca flour and salt. Bring the mixture to a simmer for about 1 minute then remove from heat. This liquid will be hot so if your making this with your children that you look after this part.

Pour the mixture into the bowl containing the peanut butter and vanilla. Stir until well incorporated, and if you wanted to add chocolate chips the mixture should have cooled down enough to not melt the chocolate about now.

Then pour the combined mixture into a wax paper lined 8 x 8 inch baking dish, let the wax paper stand proud of the dish as this will make it easier to remove later. Allow the fudge mixture to cool completely. 

Lift the fudge out of the baking dish by it's wax paper liner and place it on a cutting board. Slice into pieces with a large knife.

Play around with what you decide to add to your fudge as some of the combinations can be quite exciting. 

Rhubarb and Ginger Jam

Rhubarb and Ginger Jam

Preparation time: 15 minuets, plus 12 hours macerating

Cooking time: 20 minutes, plus cooling time

Makes: 1.5 kg or 3.3 lbs

Ingredients:

1 kg or 2.2 lbs of trimmed rhubarb, chopped

1 kg or 2.2 lbs of jam sugar

1 Lemon juiced

30 g root ginger finely grated  

100 g crystallised ginger finely chopped (optional)

Method: 

Layer the rhubarb and jam sugar alternately in a large bowl, adding a sprinkling of lemon juice and grated ginger and give the mix a good stir. Cover the mixture and leave for up to 12 hours (stirring occasionally). You will notice that the rhubarb starts to shrinks as the sugar draw out the juices of the rhubarb and forms a syrup.

Place the rhubarb and sugar mixture in a preserving pan or heavy bottomed pan. Bring the mix to the boil, skim off any scum that forms, then boil rapidly for 15 minutes. If you want to add the crystallised ginger you can do this now then boil for 5 minutes more or until setting point is reached (to test for this, drop a blob of jam on to a cold saucer, push it with your finger and it should wrinkle). 

Pour into sterilised jars and seal with jam pot covers. A quick way to sterilise jars is to half fill them with cold water and place them in the microwave, bring the water to a boil and then remove it from the microwave and place the lid on the jar (this is hot so take appropriate care). Once the lid is on shake the jar and let the water sterilise the whole jar, before emptying the water away and filling with jam.