While I've had mixed results with "real" fudge over the years, I think I found a definite winner with this combination. First, the body of the candy is full of rich dark brown sugar, chopped vanilla caramels and creamy peanut butter. There isn't a single marshmallow or chocolate chip in sight. Then, for an extra layer of creamy nuttiness, I opted to use Amoré Almonds + Dairy Beverage. Between the Amoré and the caramels, the cooked mixture turned into a creamy, firm and perfectly sliceable pan of deliciousness that stayed soft enough to melt in your mouth but hard enough to hold its shape when left out of the fridge for an hour.
After tasting the finished product (or at least the trimmings) Mom and I agreed it was mighty good candy - but if you coated it in dark chocolate it would be nothing short of divine! What do you think - are you a chocolate die-hard or can you swing to another candy camp?
Caramel Peanut Butter Fudge
Makes 32 pieces
3 tbsp corn syrup
1 cup sugar
¾ cup dark brown sugar
¾ cup Amoré Almonds + Dairy Beverage (or whole milk)
1 tsp Kosher salt
pinch baking soda
10 soft vanilla caramels, chopped
½ cup creamy peanut butter
- Line a 9” pan with parchment and set aside.
- In a medium saucepan, combine corn syrup, sugars, Amoré, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally.
- Cook until the mixture reads 237F on a candy thermometer.
- Remove saucepan from heat and stir in the caramels and peanut butter.
- Continue stirring until completely smooth.
- Pour mixture into prepared pan. Set aside and let fudge sit at room temperature for 2 hours, then refrigerate until firm before cutting.
Total Fat: 2.3 g
Cholesterol: 0.1 mg
Sodium: 34.5 mg
Total Carbs: 17.6 g
Dietary Fiber: 0.3 g
Protein: 1.3 g