Ingredients with Measurements:
- 1 cup Plumpy'nut
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (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.
2. In a medium-sized saucepan, melt the butter over medium heat.
3. Add the brown sugar and heavy cream to the saucepan and stir until the sugar is dissolved.
4. Add the Plumpy'nut, vanilla extract, and salt to the saucepan and stir until the mixture is smooth.
5. Cook the mixture over medium heat, stirring constantly, until it reaches 238°F on a candy thermometer.
6. Remove the saucepan from the heat and stir in the chopped nuts (if using).
7. Pour the mixture into the prepared baking dish and smooth it out with a spatula.
8. Let the fudge cool to room temperature, then refrigerate for at least 2 hours, or until firm.
9. Once the fudge is firm, remove it from the baking dish and cut it into small squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Cook the mixture to 238°F on a candy thermometer.
Serving size:
- Makes approximately 16 small squares of fudge.
Nutritional information:
- Calories per serving: 200
- Fat: 12g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of nut in place of the chopped nuts, or omit them altogether.
Variations:
- Add a pinch of cinnamon or nutmeg to the mixture for a spicy twist.
- Use white sugar instead of brown sugar for a lighter-colored fudge.
- Add a tablespoon of cocoa powder to the mixture for a chocolatey flavor.
Tips and tricks:
- Be sure to stir the mixture constantly while cooking to prevent burning.
- If the fudge is too soft, refrigerate it for longer until it is firm enough to cut.
- Store the fudge in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store the fudge in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The fudge can be eaten cold or at room temperature. If you prefer it warm, microwave it for a few seconds before serving.
Presentation ideas:
- Serve the fudge on a platter or in a decorative candy dish.
Garnishes:
- Sprinkle chopped nuts or sea salt on top of the fudge for added flavor and texture.
Pairings:
- Serve the fudge with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
- This fudge is a dessert on its own and does not require any side dishes.
Troubleshooting advice:
- If the fudge is too soft, refrigerate it for longer until it is firm enough to cut.
- If the fudge is too hard, let it sit at room temperature for a few minutes before cutting.
Food safety advice:
- Be sure to use a candy thermometer to ensure that the fudge reaches the correct temperature for safe consumption.
Food history:
- Plumpy'nut is a peanut-based paste used to treat malnutrition in developing countries.
Flavor profiles:
- This fudge has a rich, nutty flavor with a hint of caramel.
Serving suggestions:
- Serve the fudge as a sweet treat after dinner or as a snack throughout the day.
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