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ounces evaporated milk
tablespoons heavy cream
teaspoon chile flakes
Line a square 8x8 baking dish with parchment paper. Lightly brush with oil.
Mix the butter, sugar, milk, and cream in a medium saucepan with high enough sides to hold about four times the amount of liquid (it will boil up).
Heat on medium high until everything melts, then continue to heat, gently stirring occasionally, until the mixture reaches 240°F. Be careful because it will burn if it gets any hotter!
Mix peanut butter with chile flakes and salt.
Pour the mixture into a heat proof bowl (or into a stand mixer) and beat well for 5 minutes. Add the peanut butter mixture and beat 5 more minutes.
Pour the mixture into the baking dish and refrigerate for 2 hours until firm.
Cut into squares. Individually wrap in parchment.
More About This Recipe
- They’re not really caramels, not really fudge.
These candies are somewhere in-between—the texture is almost like a Tootsie Roll.
I whipped up a batch of this Spicy Peanut Butter-Caramel Fudge last week and believe me when I say it’s totally addictive!
I’m glad they tasted so good, because the first time around I tried a totally different recipe and burned the whole batch (and set off the fire alarm). After some tinkering and playing around with the ingredients and ratios I finally tried again—with great success.
It starts like a lot of candy I have made.
Make sure you use a tall pot so it doesn't boil over!
Mix the peanut butter with some chile flake and salt.
When the hot sugar mixture comes off the stove, beat it a bit, then add the peanut butter and beat some more.
It’s a nice smooth consistency.
Pour it into a square baking dish that is lined with parchment.
After cooling it’s nice and firm.
Cut out little squares of parchment and wrap each square into the traditional candy shape.
These are such a treat to have waiting in the fridge! They have just the right amount of heat after the strong peanut butter flavor.
More Candy Recipes
Article: PB&J Potato Candy
Article: Needhams Candy
Article: Coconut Almond Bites
Dan Whalen sets off his fire alarm once a week. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Before I get to this no bake Fudge recipe, thank you so so much for all your beautifully kind, compassionate, thoughtful comments and emails on my last post. I am so humbled by the outpouring of love, encouragement and gratitude and can’t thank you enough for uplifting me! I have the best readers. I love you! Thank you.
Now a little about this Chocolate Caramel Peanut Butter Fudge. Truth be told, I am not really a fudge fan and that is why I haven’t posted any yet thus far. But this Chocolate Caramel Peanut Butter Fudge isn’t just dense fudge. It somehow tastes light despite the peanut butter (thank you marshmallow fluff) and is so melt in your mouth, you will be shocked at how much you can eat in just one sitting, and still crave more….
What I especially love about this Chocolate Peanut Butter Fudge is that the peanut butter flavor really shines through. And if you are a peanut butter lover as most humans should be, then you will love the peanut buttery-ness in each snickers-like bite.
The rich peanut butter taste is achieved by using not only peanut butter but both chopped and whole peanuts. The chopped peanuts are stirred into the melted chocolate that forms your base…
While the the whole peanuts are mixed with melted butter, creamy peanut butter and marshmallow fluff to create a light, peanut butter nugget tasting fudge.
The flavor profile alone of chocolate, caramel, and peanut butter is a recipe for deliciousness but in addition, the easy factor makes this no bake Chocolate Peanut Butter Fudge recipe a no fail, success every time.
Because we aren’t cooking the fudge, you will want to keep the peanut butter fudge frozen until serving as it becomes soft in about 20 minutes. But trust me, it won’t last that long. That being said, I did transport this Chocolate Peanut Butter Caramel Fudge to Thanksgiving an hour away. The trick is to place it back in the freezer for a bit so it can harden again.
The peanut butter fudge layer is drizzled with caramel and chocolate for the perfect kiss of indulgence. An indulgence that belongs in your mouth for New Year’s and all year!
Peanut Butter Caramel Fudge Slice
First layer: coconut cookie dough with almond flour and dates. Middle layer: peanut butter caramel, thickened with coconut oil and taken to the next level with sea salt. Final layer: chocolate. Made with clean, wholesome, plant based ingredients. Everything about this recipe is right – healthy vegan chocolate caramel bars you will love to eat!
Yield: makes 9 slices
- 1 heaping cup dates
- 1 cup hot water
- 1 tablespoon coconut oil
- 1/8 teaspoon sea salt
- 1 cup almond flour
- 1-2 cups shredded coconut, as needed
- 1/3 cup peanut butter (RFR tip: for a truly raw version you make your own peanut butter in a food processor using raw valencia peanuts, or use raw jungle peanut butter)
- 3 heaping tablespoons coconut oil
- 1/4 cup maple syrup
- 1/8 teaspoon sea salt
- 1/4 cup coconut oil
- Scant 1/4 cup cacao powder
- Scant 1/4 cup agave nectar
- Scant 1/4 cup non-dairy milk, as needed
- Pinch sea salt
- To make the base: leave the dates in the hot water for 15 minutes so they soften up. Add the coconut oil as well so it can melt. Don’t discard the water.
- Blend the water, dates and coconut oil mixture together until as smooth as possible, it will be a thick, sweet paste. Add more water or some non-dairy milk if necessary.
- Transfer this date paste into a bowl and mix in the salt, almond flour and coconut. I started by adding just a little almond flour and coconut, and then just kept incorporating more until I had a mixture that resembled a thick, moist cookie dough — so do that. It tasted really good.
- Press into the bottom of a small lined bread pan. Leave in the fridge.
- To make the middle: throw all the ingredients into a small pot on the stove (low heat) until the coconut oil melts and you can stir it all together evenly. Tastes SO yummy. Pour this over your crust and leave the fridge again so it can harden, this will probably take about 20-30 minutes.
- To make the top layer: throw all the ingredients — except the milk — into a small pot on the stove (low heat) until the coconut oil melts and you can stir it all together evenly. Gradually stir in the milk until you have a glossy chocolate mixture. If it’s too watery, add more cocoa or coconut oil. Once your middle layer has hardened up a bit, pour the chocolate over it. Sprinkle on some more salt if you like and leave in the fridge for an hour or two, or overnight. Slice and enjoy!
You can keep ’em in the fridge for a few weeks, or a few months in the freezer.
Keto Salted Caramel Peanut Butter Fudge
I love fudge. I’m still chasing the dragon of that marshmallow cream chocolate fudge that I used to have back in the 1980s, before they changed the recipe. But I digress. Today I am here to tell you about one of the better desserts I’ve made recently. This is a microwave peanut butter fudge that takes about five minutes of prep time and tastes phenomenal. Most keto “fudge” recipes I’ve seen are coconut oil based. They melt easily and just don’t have the right texture. This one holds up just like conventional fudge. I love love love it.
The key is that it features confectioner’s Swerve sugar substitute. This holds up exactly the same as the powdered sugar you find in most regular fudge recipes, and tastes almost exactly the same. It has that cooling effect on the tongue that you get from erithrytol, but I’ve found that if you store the fudge in your refrigerator and eat it cold, you don’t notice it as much.
To make this, start out with 3/4 of a cup of peanut butter and a stick and a half of butter. Put them in the microwave for a minute on high, and then keep heating for 30 seconds at a time until they’re both a soft, melted texture and can be mixed together without clumping. Add a half teaspoon of imitation caramel flavoring and use a hand mixer to beat it all together until it’s smooth. You’ll want the kind that looks like vanilla extract, NOT the kind that you use for flavoring hard candies. Then add a whole bag (12 ounces) of confectioner’s Swerve, about 3-4 ounces at a time, and beat it until it’s uniform in texture. Spread the fudge into an 8 pan that’s lined with parchment paper, and sprinkle with pink Himalayan sea salt to taste. You’ll want more than you think you might. My salt is in a grinder, so I can’t really measure what I use, but I’d imagine that it was at least a half teaspoon.
Put the whole thing in the fridge for about two hours, then slice 5 to make 20 squares. Good luck eating just one!
Deluxe Peanut Butter Caramel Fudge
Today is National Peanut Butter Fudge Day. Did you know there was such a day? It’s true. I can’t make this stuff up.
In order to do our part and celebrate this joyous day, we’re going to create an amped up version of traditional peanut butter fudge. This recipe is not for the faint of heart. Nor for diabetics for that matter! Four sticks of butter, eight cups of powdered sugar. . . I’m pretty sure when I met with a nutritionist a few months ago, and she told me to cut back on my sugar intake, this is not exactly what she had in mind.
But how can we resist? Creamy peanut butter fudge and decadent peanut butter caramel infused with honey roasted peanuts. It’s just begging to be eaten!
The peanut butter caramel sandwiched between the fudge is to die for! Have you ever had the prepackaged peanut butter caramel apple dip they sell in the grocery store? Like the stuff that you just sit down and eat right out of the tub with a spoon? You’ve all done this, right? Just me? Huh. Anyway, that’s what this caramel tastes like. It’s beyond fantastic!
The caramel also is the most challenging part of this recipe. Not in that it’s difficult to make. It’s actually super easy to make. The challenge comes in keeping it warm enough to spread and moving quickly to top the caramel layer with the final fudge layer. The warmer the caramel is, the better. Otherwise, you may run into issues with the top fudge layer not adhering as well to the caramel.
On that note, if you’re observant, you may notice that the photos don’t 100% match the recipe. Well, I’m not perfect. Yes, I know. I, too, was shocked when I came to this revelation a few years back. So, when I made this recipe, I sprinkled the peanuts on top of the caramel. Good in theory, but not the best idea in practice. The top fudge layer doesn’t adhere as well to the peanuts as the bottom layer does to the caramel. Oops. So, I changed the recipe to mix the peanuts in with the caramel. I think you’ll have better results.
This recipe is a true lesson in preparation and multi-tasking. I can’t stress enough the importance of having all of your ingredients measured out, prepped, and ready to go. There are a lot of moving parts in this recipe, and it will make things so much easier for you to have everything prepared upfront. The most important thing is to keep an eye on the caramel. You don’t want to burn something so delicious!
The end result is creamy, peanut-buttery, wonderful fudge that is ideal for the upcoming holidays! This rich peanut butter fudge is an impressive addition to your dessert spread. Also perfect as a hostess gift. Make a loaf and split it into thirds or fourths and then package the fudge all nice and pretty.
Go ahead. Knock their socks off with this indulgent confection this holiday season!