Brazilian Peanut Fudge Recipes
BRAZILIAN PEANUT FUDGE
You can make this easy fudge-like sweet using salted peanuts if you like. This will give it a slightly salty bite which is common in Brazil.
Provided by Rita
Categories World Cuisine Recipes Latin American South American Brazilian
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Line a 9-inch square dish with waxed paper.
- Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
- Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 37.9 g, Cholesterol 11.1 mg, Fat 14.7 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 267.5 mg, Sugar 20.6 g
PEANUT BUTTER FUDGE
Provided by Emeril Lagasse
Time 20m
Yield 1 (12 1/2 by 9 1/4-inch) sheet or 16 (2-inch) squares
Number Of Ingredients 9
Steps:
- Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook.
- Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
- Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.
PEANUT BUTTER FUDGE
Provided by Alton Brown
Categories dessert
Time 1h19m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
Steps:
- Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners¿ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
PACOCA
Pacoca (Brazilian peanut candy) is an easy treat that has only five ingredients! It's a popular sweet in Brazil, and after you try it, I'm sure you'll love it, too. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 81 pieces (about 2 pounds).
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WORLD'S BEST PEANUT BUTTER FUDGE
Make and share this World's Best Peanut Butter Fudge recipe from Food.com.
Provided by Meredith .F
Categories Candy
Time 25m
Yield 3 3/4 lbs
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch baking dish, set aside.
- In a saucepan, combine sugar, milk, and butter.
- Bring to a boil, and cook 5 minutes.
- Remove from the heat.
- Stir in the marshmallow creme and peanut butter.
- Gradually stir in the flour.
- Spread into the prepared pan, and let cool.
Nutrition Facts : Calories 1879.3, Fat 73, SaturatedFat 26.4, Cholesterol 74.2, Sodium 668, Carbohydrate 295.4, Fiber 6.1, Sugar 247.8, Protein 27.9
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