I’m not a big fudge fan, but something made me want to make this fudge.
And you know what? I’m glad I did.
This one has peanut butter. And caramel. Combined into one amazing little square to induce diabetes comas everywhere since 2012.
It’s caramel-y, and peanut butter-y and chewy and salty-sweet and creamy and delicious.
I suggest you make some so you aren’t missing out on all the delicious fun. It’s easy, I promise!
Caramel Peanut Butter Fudge
1 cup vanilla brown butter
4 cups brown sugar, packed
1 cup whole milk
1 cup corn syrup
1 cup of your favourite peanut butter
2 tsp. vanilla extract
1/2 tsp. sea salt, plus a little more for sprinkling the top
2 cups chopped candied peanuts
Make the brown butter by melting your melting your butter in a saucepan with a vanilla bean or two, split open. Let it simmer until it turns a nutty golden brown and smells delicious. Remove the vanilla pods. Add the brown sugar, milk, and corn syrup and stir to combine. Heat this mixture until it reaches 236F. At this point, remove the pot from the stove and stir in the vanilla and peanut butter as well as the sea salt. Now let this stand until it’s about 120F, and then beat it with a mixer until it thickens and is no longer shiny. If you overbeat it, it will be way too stiff to get into the pan nicely! Mix in about 3/4 of the chopped peanuts and reserve the other 1/4 for the top.
Now you can transfer your fudge to a 9×9″ pan that has been sprayed with oil and lined with parchment paper. Spread it to the edges and then sprinkle with the remaining peanuts and a bit of sea salt. Let it cool completely before cutting and eating pounds of it!