For the fudge:

1. Grease and line a 20 X 30 cm baking pan with baking paper.
2. Heat the sugar, First Choice Butter, golden syrup and custard in a saucepan on medium heat and stir to dissolve the sugar. Do not boil.
3. When all the sugar has dissolved, boil for 5 minutes.
4. Add the condensed milk and boil, stirring regularly, until the mixture reaches the soft ball stage (118 °C).
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 slightly while you make the topping.

For the topping:

1. Heat all the topping ingredients together in a saucepan on low heat until melted.
2. Mix well and spread the topping over the cooled fudge.
3. Cool and cut into squares or bars as soon as the peanut butter topping is set.