Creamy Fudge with Peanuts

Name: Creamy Fudge with Peanuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 64 pieces
Ingredients: 3/4 cup (115 g) crushed salted peanuts; 1 1/2 cups (315 g) lightly packed brown sugar; 1 cup (210 g) sugar; 1/4 cup (55 g) butter; 1 cup (250 ml) 35% heavy cream

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Preparation 10 min
Cooking 15 min
Waiting 30 min
Servings 1
Makes 64 pieces
Freezes Yes

This fudge is inspired by a family recipe from our kitchen director, Kareen. She used salty roasted peanuts to balance the sweetness of the fudge. Allergies? Skip the peanuts.

Featured in RICARDO Magazine HOLIDAY 2017

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 3/4 cup (115 g) crushed salted peanuts
- 1 1/2 cups (315 g) lightly packed brown sugar
- 1 cup (210 g) sugar
- 1/4 cup (55 g) butter
- 1 cup (250 ml) 35% heavy cream

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper. Butter and line an 8-inch (20 cm) square dish with parchment paper, letting the paper hang over two sides.
- Scatter the peanuts on the baking sheet and roast for 12 minutes in the oven. Let cool.
- Meanwhile, in a pot over medium-high heat, bring all the ingredients, except the peanuts, to a boil. Continue boiling without stirring until the mixture reaches 241°F (116°C). Remove from the heat and let rest for 30 minutes without stirring.
- Add the peanuts. Using a spatula or wooden spoon, stir until the mixture thickens and lightens in colour, about 5 minutes. Quickly pour into the dish and smooth the surface. Let cool completely. Unmould and cut into 1-inch pieces. The fudge will keep for 2 weeks in an airtight container at room temperature.

Personal Note

RICARDO Silicone Baking Mat

25.99 $

This silicone pastry mat can withstand very high temperatures. Its non-stick coating is perfect for baking cookies and pastries as well as any other food that you would cook on a baking sheet.

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Creamy Fudge with Peanuts

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Ingredients

Preparation

Personal Note

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