Salty Caramel Peanut Butter Fudge
Seriously, why have ordinary fudge when you can have easy, extraordinary peanut butter fudge? Crunchy flakes of salt top this carnivorous confection! Savor creamy fudge sandwiched between crunchy, salted peanut caramel. So rich! So decadent!
Equipment
- Saucepan
- Whisk
- Mixing Bowls
- Rubber Spatula
- 8x8 Square Baking Pan
- Parchment Paper
- Pan Spray
Ingredients
Caramel Peanut Layers
- 2 cups granulated sugar
- enough water to make wet sand texture of sugar
- 2 sticks unsalted butter, cubed
- 1/2 cup heavy cream
- 2 cups honey roasted peanuts, roughly chopped
- 1 1/2 tsp large flake Kosher salt (optional)
Peanut Butter Fudge
- 1/2 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup heavy cream
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 3 cups powdered sugar, sifted
Instructions
- Line parchment paper inside 8x8 baking dish and generously spray with cooking spray. Set aside.
Caramel Peanuts
- In a large saucepan cook sugar with just enough water to create a wet sand over medium high heat. Sugar will cook approximately 8-10 minutes before you notice the color begin to change. Gently swirl the pan to ensure all the sugar is cooking evenly. BEWARE! The sugar will turn very quickly if you are not guarding it!
- Once you have achieved a nice golden color, remove from the heat. Gradually whisk in butter pieces. Once a couple have melted, add more butter cubes.
- Return to medium heat and whisk in heavy cream. Cook together for about 2-3 minutes and remove from heat. Add roughly chopped peanuts. Stir to combine using a spatula.
- Pour half of caramel peanut mixture into bottom of prepared 8x8 baking pan. Ensure it is evenly coating bottom. Place in freezer to set while making your peanut butter fudge.
Peanut Butter Fudge
- Melt butter in a saucepan over low heat. Once melted, add brown sugar and heavy cream. Continue to cook on medium heat for 2 minutes once mixture begins to boil.
- Remove from heat and stir in peanut butter and extract until smooth.
- Place sifted powdered sugar in a large bowl and add hot peanut butter mixture. Mix ingredients together until well combined.
- Pour prepared fudge over top of caramel peanut layer. Gently press to all edges and sides of baking pan. Carefully pour the reserved caramel peanut sauce on top of peanut butter fudge. Press in to all corners and sides. Set in freezer for 2 hours or refrigerate for 5 hours up to overnight.
- Lift parchment out of baking pan onto a cutting board. Remove parchment paper. Using a hot, sharp knife, slice into 2 inch squares. Serve cold or at room temperature and enjoy!
- Store in air tight container until needed.
