To my horror my Belgium kitchen does not include an oven, so in order to satisfy my baking cravings I have been exploring stove top sweets...mostly variations of fudge and rocky road. Although my caramel slice with no bake base also worked a treat. Anyway my new Belgium friend, who is actually from Bolivia, was having a bad week last week so much to her delight I popped round with some Salted Peanut and Caramel fudge. This has become a favorite of our little expat group so I thought you may like it too...
1. Line small tray or medium sized cake tin with baking paper.
2. Sprinkle Peanuts on to the base of the tin.
3. In a pot bring the Butter, Condensed Milk, Milk, Golden Syrup and Sugar to the boil. Make sure you use a big enough pot for the mixture to expand. Stir consistently for about 20 minutes. The mixture will thicken and turn a nice caramel colour. When you can feel the top sides of the pot starting to set take the pot off the heat.
4. Beat the hot mixture for about 5 minutes with a whisk or egg beater. The fudge will continue to thicken as it cools.
5. Pour the fudge over the Peanuts and leave to set.
6. When the fudge is almost set cut into squares...and EAT!
Ingredients...
3/4 cup chopped Salted Peanuts
200 grams Butter, roughly chopped
1 can Condensed Milk
3/4 cup Milk
2 Tablespoons Golden Syrup
4 cups Sugar
Directions...
2. Sprinkle Peanuts on to the base of the tin.
3. In a pot bring the Butter, Condensed Milk, Milk, Golden Syrup and Sugar to the boil. Make sure you use a big enough pot for the mixture to expand. Stir consistently for about 20 minutes. The mixture will thicken and turn a nice caramel colour. When you can feel the top sides of the pot starting to set take the pot off the heat.
4. Beat the hot mixture for about 5 minutes with a whisk or egg beater. The fudge will continue to thicken as it cools.
5. Pour the fudge over the Peanuts and leave to set.
6. When the fudge is almost set cut into squares...and EAT!
