Creamy peanut butter fudge with just a hint of chocolate, this treat is sure to please.
Watch the video here.
INGREDIENTS
1 cup (40g) of Reese’s Puffs cereal, plus 1 1/4 cups (50g) of cereal as a topping
2 cups (440g) of granulated sugar
1 cup (242g) of half and half
4 tablespoons of room temperature unsalted butter
1 cup (270g) of peanut butter
1 teaspoon of vanilla
1/4 teaspoon cream of tartar
SUPPLIES
An 8×8 baking pan
Some parchment paper
A saucepan
A thermometer
A sieve
A spatula
DIRECTIONS
Line an 8×8 baking pan and set it aside.
Crush the 1 1/4 cups of cereal you’re going to use as a topping and set it aside.
To a saucepan over medium heat, add the half and half and 1 cup of cereal.
Bring it to a boil.
Turn off the heat and cover the saucepan.
Let it sit for 20 minutes, to let the flavor of the cereal infuse into the half and half.
Strain the cereal out of the half and half and set the half and half aside. You won’t be using the strained-out cereal for this recipe.
In a medium saucepan over medium-high heat, combine the sugar, 2/3 cup of the infused half and half, and the cream of tartar.
Stir until it’s fully combined.
When the mixture comes to a boil, cover it for a minute or two to wash down the sides of the pan.
Add a thermometer and cook until the mixture reaches 234F.
Remove the mixture from the heat, wait for it to stop bubbling, and add the butter, peanut butter, and vanilla.
Beat it until it starts to thicken.
Pour the mixture into the lined baking pan, and immediately sprinkle it with the crushed cereal.
Leave it on the counter for about an hour, then refrigerate it until it’s completely set, at least another hour.
Remove it from the pan and cut it into whatever size pieces you’d like.
