Peanut Butter Honey Fudge with Dark Chocolate Topping

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Peanut Butter Honey Fudge with Dark Chocolate Topping
Christine Capendale
Dessert Recipes
Prep Time
10 minutes
Cook Time
20 minutes

Recipe by Christine Capendale              Photography by Cathe Pienaar

All my favourite flavours in the world – peanut butter, honey, caramelised fudge and chocolate!

Servings: 24 squares


  • 600g sugar
  • 100 g butter
  • 100 g Peel’s Macadamia Honey
  • 250 ml milk
  • 1 tin (385 g) condensed milk
  • 10 ml vanilla essence
  • 2,5 ml cream of tartar
    Peanut Butter Topping
  • 150 g icing sugar
  • 125 g butter
  • 300 g Peel’s Peanut Butter
  • 150 g dark chocolate, melted (60%)


  1. Grease and line a square 25 cm baking pan very well.
  2. Heat the sugar, butter, honey and milk in a saucepan on medium heat and stir to dissolve the sugar. The mixture must not boil at this stage.
  3. When all the sugar has dissolved, bring the mixture to the boil and boil for 5 minutes.
  4. Add the condensed milk and boil, stirring regularly, until the mixture reaches 118 °C (soft ball stage.
  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 while you make the topping
    Peanut Butter Toppings
  1. Heat the topping ingredients (except the chocolate) together in a saucepan on medium heat until melted.
  2. Mix well and spread the topping over the cooled fudge.
  3. Cover with the melted chocolate and cool completely until firm and set
  4. Cut into squares or bars