Saturday, December 7, 2013

Caramel Peanut Butter Fudge

I come from a family of bona fide peanut butter lovers. My dad and grandpa are clearly the biggest fans in my awareness of the family history, but neither my mom nor I would pass up a creamy spoonful of the stuff if offered! When it comes to confections, if we can't have chocolate in the mix for some reason, there had better be a peanut butter option - and since not everyone on my holiday gift list is as much of a chocoholic as us, when I set out to make the candies for this year's holiday baskets I knew what to focus on for my alternate!

Caramel Peanut Butter Fudge

While I've had mixed results with "real" fudge over the years, I think I found a definite winner with this combination. First, the body of the candy is full of rich dark brown sugar, chopped vanilla caramels and creamy peanut butter. There isn't a single marshmallow or chocolate chip in sight. Then, for an extra layer of creamy nuttiness, I opted to use Amoré Almonds + Dairy Beverage. Between the Amoré and the caramels, the cooked mixture turned into a creamy, firm and perfectly sliceable pan of deliciousness that stayed soft enough to melt in your mouth but hard enough to hold its shape when left out of the fridge for an hour.

Caramel Peanut Butter FudgeAfter tasting the finished product (or at least the trimmings) Mom and I agreed it was mighty good candy - but if you coated it in dark chocolate it would be nothing short of divine! What do you think - are you a chocolate die-hard or can you swing to another candy camp?



Caramel Peanut Butter Fudge
Makes 32 pieces
3 tbsp corn syrup
1 cup sugar
¾ cup dark brown sugar
¾ cup Amoré Almonds + Dairy Beverage (or whole milk)
1 tsp Kosher salt
pinch baking soda
10 soft vanilla caramels, chopped
½ cup creamy peanut butter
  1. Line a 9” pan with parchment and set aside.
  2. In a medium saucepan, combine corn syrup, sugars, Amoré, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally.
  3. Cook until the mixture reads 237F on a candy thermometer.
  4. Remove saucepan from heat and stir in the caramels and peanut butter. 
  5. Continue stirring until completely smooth.
  6. Pour mixture into prepared pan. Set aside and let fudge sit at room temperature for 2 hours, then refrigerate until firm before cutting.
Amount Per Serving
Calories: 84.9
Total Fat: 2.3 g
Cholesterol: 0.1 mg
Sodium: 34.5 mg
Total Carbs: 17.6 g
Dietary Fiber: 0.3 g
Protein: 1.3 g