Dara O’Briain has this joke that every town in England apparently has the best, “most famous” fudge in England.
Well, they’re all wrong because this is better.
You typically make fudge with plain ol’ brown sugar. Switching that up for dark muscovado sugar gives it a smokier, more molassesy and decidedly more adult taste.
Top that off with a capful of my perennial secret weapon, marsala all’uovo -a decidedly unfashionable marsala wine with a taste reminiscent of cream soda.
It’s cheap, tacky and -a second’s worth of google searching indicates- is even available in Australia.
- 120 grams butter. Unsalted. There are few calls for salted butter. Give it up.
- 500 grams dark muscovado sugar.
- 120 ml full fat milk.
- 250 grams crunchy peanut butter. The crunchiest you can find -the kind of peanut butter you’ve tried once before but it eviscerated your toast so you never bought it again. Buy it again.
- 300 grams icing sugar.
- 1 vanilla pod. Split and scraped.
- 1 dash of marsala all’uovo. (Optional.)
1. Melt the butter in a small saucepan over a low heat. While doing this tip the icing sugar into a large, dry bowl.
2. When the butter is melted, stir in the milk and dark muscovado sugar. Stir to combine but once it starts boiling, stop stirring and let it bubble for three minutes.
3. While it’s boiling away, decant the 250 grams of peanut butter into a small bowl. Then split and scrape the vanilla pod into the bowl of peanut butter. (Throw the pods into your normal sugar jar. It imparts a pleasing vanilla hint.)
4. Take the sugar mixture off the heat and stir in the peanut butter and vanilla. Tip in a capful of marsala all’uovo. Stir.
5. When the peanut chunks are evenly distributed, tip the mixture into the large bowl of icing sugar and -using a wooden spoon- mix vigorously together.
6. Decant the mixture into a large rectangular baking dish and put in the fridge for at least two hours. The longer the better.
7. Once the mixture has thickened, cut into small squares. Leave them separated for another hour or so in order to dry them out a little.
8. Store in an airtight container and serve to visiting Antipodeans and/or Glaswegians. (We had both.)