Ingredients:
Chocolate Fudge Layer:
2 cups granulated sugar
½ cup whipping (heavy) cream
¼ cup whole milk
3 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces
Peanut Butter Fudge Layer:
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 cup whipping (heavy) cream
½ teaspoon salt
½ cup creamy peanut butter
1 teaspoon pure vanilla extract
Topping:
½ cup salted peanuts, coarsely chopped
Directions:
- Prepare one 9 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
Chocolate Fudge Layer:
- In a large heavy-bottomed pan, combine granulated sugar, whipping cream, whole milk, and corn syrup. Heat over medium-low heat, stirring constantly with a rubber spatula orwooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
- Continue to heat until the mixture simmers, simmer for 1 minute. Reduce the heat to low; add the chopped chocolate and stir until the chocolate is melted and thoroughly combined.
- Clip a candy thermometer to the inside of the pan, increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage. Immediately remove pan from the heat and remove the candy thermometer. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
- Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but don’t worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees. Tip: Clean the candy thermometer and place back into candy. Or, use aninstant read thermometer to check the temperature.
- When candy is cooled to approximately 140 to 150 degrees, remove the candy thermometer and beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.
- Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.
- Set aside while preparing the Peanut Butter Fudge layer. Thoroughly clean the pan and all equipment and tools to reuse for the next layer.
Peanut Butter Fudge Layer:
- In a large heavy-bottomed pan, combine granulated sugar, brown sugar, whipping cream, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip:Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
- Clip a candy thermometer to the inside of the pan, increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage. Immediately remove pan from the heat and remove the candy thermometer. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
- Let the candy sit until the bubbling has stopped. Place spoonfuls of peanut butter on top of the hot candy and add the vanilla, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the peanut butter and vanilla but don’t worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees. Tip: Clean the candy thermometer and place back into candy. Or, use an instant read thermometer to check the temperature.
- When candy is cooled to approximately 140 to 150 degrees, remove the candy thermometer and beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.
- Scrape the candy on top of the chocolate fudge layer and smooth the top with a rubber spatula or wooden spoon. Tip:If candy is hard to smooth, pat smooth with your hands. Set aside while preparing the topping.
Topping:
- In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
- Spread the melted chocolate over the top of the peanut butter fudge layer, smoothing with a small offset spatula. Sprinkle the chopped peanuts over the top and gently press into the candy. Cut into approximately 1-inch squares before completely set. Let set about 1 to 4 hours to completely cool and become firm.
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