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Peanut fudge recipe

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Caramel fudge with salted peanuts

Fudge is an incredibly delicious, soft caramel that can be refined with many flavours. We have opted for a classic and tried-and-tested combination. Peanuts, fleur de sel and caramel - you can always rely on this combination. The base of a fudge usually always consists of sweetened condensed milk, which is caramelised. However, there are also recipes where you boil down cream and whole milk with lots of sugar until you get this fudge consistency. The fudge is finished off with a thin layer of tempered chocolate. We opted for dark couverture as it provides a little contrast to the sweetness of the rest of the confectionery. But it's best to try it out and see for yourself.

As always, you can download the recipe at the end of this post.

Most important key data

Quantity: 64 pieces

Cooking time: approx. 10 minutes

Cooling time: approx. 40 minutes

Difficulty level: Medium

Shelf life: 1 month

Ingredients

Condensed milk | sweetened375 g
Cane sugar150 g
Honey | liquid120 g
Butter90 g
Couverture | Dulcey150 g
Peanuts | roasted, salted150 g
Fleur de Sel2 pinches
Couverture | dark, tempered230 g

Production of the fudge

Put the sweetened condensed milk together with the sugar, honey and butter in a large pan and heat the mixture over a medium heat, stirring constantly, until everything has dissolved. You can then increase the heat slightly and boil the mixture down further. Stir all the time so that nothing burns. As soon as the mixture thickens a little and slowly begins to separate from the sides of the pan, it has the right consistency.

Admittedly, making the fudge is not that easy, as it is really difficult to find the right moment to transfer the mixture. If you heat the fudge too much and wait too long, it will become dry and crumbly, whereas if you are not careful when boiling it down, it will be too soft later on. You may therefore need one or two attempts to get the right consistency, but don't let this put you off.

Remove the caramelised condensed milk mixture from the heat, chop the Dulcey couverture into small pieces and add to the hot caramel mixture. Then stir everything well with a whisk until a homogeneous fudge is formed.

Place baking paper on a baking tray, place a baking frame (24x24 cm) on top and pour in the warm toffee mixture. This should spread well by itself. Then sprinkle over the salted and roasted peanuts and press them in a little. Finally, chill for approx. 20 minutes.

Once the fudge has cooled down a little, you can pour tempered dark couverture over it and spread it well with a rubber scraper. Alternatively, you can also tap the tray a little on your work surface to spread the chocolate.

Finally, sprinkle some sea salt (fleur de sel) over the couverture and leave it to set completely.

So that you can then cut the fudge into nice squares (3x3 cm), we recommend heating the blade of a sharp knife with a blowtorch beforehand so that you can get through the chocolate.

Storage & shelf life

It is best to store the confectionery in an airtight tin. It will keep for up to a month in the fridge. At room temperature it will keep for about 2 weeks, as it will then become drier.

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Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities

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