I’ve never made fudge. There. I said it. I love fudge, but have never made it and when I saw Katherine’s (Rufus’ Food and Spirits Guide) recipe for his mother’s back of the bag fudge, I had to try it and with pure luck, I had everything in my pantry! The recipe came together very easily and the taste was wonderful, and great creamy texture (very much like ganache). Our tin of Sweetened Condensed milk was a slightly different weight than what the recipe called for so I had to adjust all the ingredients accordingly, plus I didn’t have butterscotch morsels so I used chocolate chips as the flavour. Kudos Katherine another great recipe to add to my Christmas baking collection!
Chocolate Peanut Fudge
Original recipe by Katherine at Rufus’ Food and Spirits Guide
Makes one 23 cm (9 inch) square pan, about 2 cm (0.8″) thick
- 3/4 cup sugar
- 20 g unsalted butter
- 300 mL Sweetened Condensed Milk
- dash salt
- 300 g chocolate chips
- 155 g marshmallows
- 1 tsp vanilla
- 100 g peanuts (unsalted, skin off)
- Line your square pan with parchment paper (it’ll make it easier to lift it out of the pan to cut it).
- In a heavy bottomed pot over medium heat, bring sugar, butter, sweetened condensed milk and salt to a boil, stirring constantly. Lower heat if it starts to brown too quickly.
- Remove from heat and add chocolate, marshmallows and vanilla; stir until smooth and marshmallows have entirely melted. Add peanuts and stir to combine.
- Pour into prepared pan and let set. Refrigerate once cool. The fudge should take a few hours to set.
- Cut into smallish square.