Now you can make this 100-year-old treat right in your own candy kitchen.
INGREDIENTS
For the peanut butter fudge:
4 Tbsp (57g) of unsalted butter
68g (1/4 cup) of peanut butter
1/4 teaspoon of vanilla extract
113g (1 cup) of powdered sugar
For the caramel layer:
¼ cup (58g) of butter
2/3 cup (200g) of sweetened condensed milk
15 caramels
75g (1/2 cup) of peanuts
For dipping:
1 cup (180g) of chocolate
SUPPLIES
A saucepan
A 6×6 baking pan
Some parchment paper
A couple of cutting boards
A bowl
A couple of precision dipping tools
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside.
Line the baking pan. I
n a microwavable bowl, add the peanut butter and butter, cover the bowl with plastic wrap, and poke a few holes to let the steam escape.
Microwave for 1 minute on high. Be careful removing this from the microwave, as it will be very hot.
Add the vanilla and powdered sugar. and mix it until it becomes hard to stir and lose its sheen.
Press the fudge into the baking pan.
Take 1/3 cup of your caramel filling and combine it with the peanuts.
If you’re using previously made caramel filling, give it about 30 seconds in the microwave to loosen it up.
Spread the caramel peanut mixture evenly over the fudge.
Refrigerate it until the caramel firms up.
Cut the candy into whatever size pieces you’d like and place them on a lined cutting board.
Temper the chocolate.
Dip a piece of candy into the chocolate, allow the excess to drain, then return it to the cutting board.
Continue with the remaining pieces and allow them to rest on the counter until the chocolate has set.
