In my opinion, fudge has to be the best treat to eat, after chocolate of course. This version of fudge, however, is quite a bit different from the traditional kind. The ingredients create something that’s oh so delicious and soft, melting in your mouth and the palm of your hand. This is a lot more delicate than a traditional fudge, and doesn’t set completely – which is why I called it a melt. Because of this, you get a rich, chewy and creamy candy thats super decadent, and just like soft toffee. It’s utterly irresistible.
For me, this recipe is the ultimate peanuty treat, because it’s so gooey, sweet and mouth watering. With a handful of plain roasted peanuts swirled into it, you get a perfect crunch to bite into, creating a delicious contrast in texture between the candy’s softness. Then, to top this devilish confection off, I added some salted caramelised peanuts and a drizzle of dark, rich chocolate. Mmmm.
Now, this peanut butter deliciousness makes something I just can’t resist. Complete with my favourite things in life; chocolate and caramel, this is my true, utter confectionary temptation. Enjoy.
peanut butter fudge melts
makes 15-20 squares
for the fudge:
1/3 cup (85g) smooth peanut butter
1/3 cup (80ml) maple syrup
1/3 cup (50g) plain, roasted peanuts
2 tbsp raw virgin coconut oil
for the caramelised peanuts:
2 tbsp plain, roasted peanuts
3 tbsp maple syrup
2 tsp raw virgin coconut oil
1/2 tsp salt
for the chocolate:
about 4 squares high quality dark chocolate (at least 70%) – amount depends on how much you want
1. Firstly, make the fudge. Add the peanuts, maple syrup, peanut butter and coconut oil into a pan, and place onto a low-medium heat. Stir together, heating through for about 2-3 minutes until all has melted and mixed together. Then, remove from the heat and pour into a cake tin (I used a 6″/16cm tin) with a removable base. Move the fudge into the freezer and leave to set for 1 hour.
2. After an hour has passed, make the caramelised peanuts. Add the peanuts, coconut oil, maple syrup and salt into a pan and place onto a low-medium heat. Stirring together, and heat through for about 3 minutes, allowing the maple syrup to bubble. Then, remove from the heat to cool and thicken.
3. While the nuts cool, add the chocolate into a pan on a low heat, and stir until melted. Then, also set aside.
4. Now, remove the fudge from the freezer and pour the caramelised nuts on top, and drizzle with the chocolate. Then, move the fudge back into the freezer for another hour and a half. When the fudge has set, it won’t be completely hard like normal fudge. So, remove it from its tin, and slice carefully. It will be fairly sticky, but firm enough to slice into shapes. (Alternatively, you can leave it in the freezer for 5 hours or so/overnight for a firmer, fudgier texture). Then, serve! Between servings, store any remaining slices in the fridge or freezer to keep it’s texture. Yum!
*Note that when the caramelised nuts solidify, some of the coconut oil goes back to it’s whitish colour and looks separated – but don’t worry this doesn’t affect the overall taste.
How beautiful is this mini stand too? I’m so in love with it! If you like it as much as I do, you can buy it from Notonthehighstreet here!