I wanted to make a recipe for Halloween, but no inspiration appeared. Then, looking at what I had in the pantry and refrigerator, I remembered what fudge! One of the easiest and most delicious sweets: rich, dense and diverse possibilities.
As I had a theme, I wanted to incorporate flavors closer to the USA. So nothing more american (read with an accent, please) than peanut butter, right? Thus, we have the Chocolate and Peanut Butter Fudge.
Fudge is the foreign cousin, so to speak, of brigadeiro. It uses almost the same ingredients, mainly in this version I made. In addition to countless ways on how to make the candy.
To give a contrast in texture I added roasted peanuts and, as they were salty, they also helped balance the sweetness. Giving that very tasty salty-sweet effect.
The mummy costume is more decoration, it doesn’t need to be made. But since it was for Halloween I ended up adding eyes!
Chocolate and Peanut Butter Fudge
Makes: 20 pieces (5x5cm, ~55g/each)
- 200 g semisweet chocolate
- 250 g milk chocolate (praline; caramelized cashew nuts or traditional milk)
- 270 g condensed milk
- 70 g sugar-free whole peanut butter
- 50 g salted roasted peanuts
- 0,5-1 g refined salt
- 75 g chocolate branco (melted and tempered)
- 25 g semisweet chocolate (melted and tempered)
1 cup: 250mL | 1 tablespoon: 15mL.
- Line a pan (20x20cm) with baking paper, the sides must rise at least 3cm.
- In a bowl, mix the chocolates and melt in the microwave (30 seconds) or bain-marie (do not let water vapor enter. If you are not familiar with chocolates, melt each one separately.
- Add condensed milk and mix. Next, peanut butter. Mix
- Add peanuts and salt (if you want a greater contrast between salty-sweet, add 1g, otherwise 0.5g), mix. The dough gets thicker when you add the ingredients.
- Transfer to the prepared pan and smooth the surface to make it even. Some peanut fat may appear on the surface, this is normal.
- Place in the fridge for at least 2 hours. It should be very firm.
- To make the eyes I used white chocolate to make the eyeball/sclera into a disc (~0.5cm diameter). And dark chocolate for the pupil/iris. It can be done on a sheet of acetate or baking paper.
- Remove the solidified fudge from the mold and cut into 5x5cm squares or the desired size. If you wish, you can turn the block so that the base becomes the top and it is straight.
- For the mummy effect, melted white chocolate was used in a bag with the tip cut off and lines were made on the cut fudge. And finished with the eyes.
- Keep refrigerated until ready to consume.
- Praline milk chocolate: it is chocolate from Nestlé’s Noblesse line, which already comes with caramelized cashew nut praline in the dough.
