Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped peanuts (optional)
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper and set aside.
2. In a medium saucepan, combine the sugar, heavy cream, peanut butter, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Once boiling, insert a candy thermometer and continue to cook, stirring occasionally, until the mixture reaches 238°F (soft ball stage).
4. Remove the pan from the heat and stir in the vanilla extract and chopped peanuts (if using).
5. Pour the mixture into the prepared baking dish and let cool to room temperature.
6. Once cooled, refrigerate for at least 2 hours or until firm.
7. Once firm, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Cooling time: 2 hours
5. Temperature:
Cooking temperature: Medium heat
Cooling temperature: Room temperature and refrigerated
Serving size:
Makes 16 squares
Nutritional information:
Serving size: 1 square
Calories: 290
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 120mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- Creamy peanut butter can be substituted with crunchy peanut butter or almond butter.
- Chopped peanuts can be omitted or substituted with other nuts such as pecans or walnuts.
Variations:
- Add 1/2 cup of mini chocolate chips to the fudge mixture before pouring into the baking dish.
- Substitute the vanilla extract with almond extract for a different flavor.
- Drizzle melted chocolate over the top of the fudge before serving.
Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Stir the fudge mixture constantly to prevent burning.
- Let the fudge cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
The fudge can be served cold or at room temperature. If desired, microwave individual squares for 10-15 seconds to soften.
Presentation ideas:
Arrange the fudge squares on a platter and garnish with chopped peanuts or a drizzle of melted chocolate.
Garnishes:
Chopped peanuts, melted chocolate, sea salt flakes, or whipped cream.
Pairings:
Coffee, hot chocolate, or a glass of cold milk.
Suggested side dishes:
Fresh fruit, cookies, or brownies.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature. Reheat the mixture and cook until it reaches 238°F.
- If the fudge is too hard, it may have been overcooked. Try cooking the mixture to a lower temperature next time.
Food safety advice:
- Use a clean candy thermometer and saucepan to prevent contamination.
- Store the fudge in the refrigerator to prevent spoilage.
Food history:
Plombières is a French dessert traditionally made with layers of ice cream and fruit or nuts. This recipe puts a twist on the classic dessert by using peanut butter fudge instead of ice cream.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve the fudge as a dessert or a sweet snack.
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