Caramel Peanut Butter Fudge

Oh...you guys.  I feel like I'm on a roll with my candy making adventures.  This time it's delectable caramel peanut butter fudge that is lit'rally the love child of soft, chewy caramel, and rich, creamy peanut butter fudge.

I've entered this into the Smart Balance recipe contest on Facebook.  (Because we all know I love a good contest.  And this just might win with your help.  Pretty please vote for me?  A vote for me is a vote for you.  If I win, I get a trip for two to a fancy resort in Miami.  And I get to give away the same trip for two to one of you lucky readers.  Nice, eh?  Go vote now and be a good little duck. :)

So this fudge is good.  Reeaaalllly good.  So good, in fact, that it disappeared rather quickly.  Actually, I've never seen my kids (and my husband) devour something I made with such enthusiasm.

I jotted a little mental note to myself to make a double batch next time.  If you love peanut butter, you will totes love this fudge.  The best part is the sprinkling of coarse sea salt on top.  Perfect balance of salty and sweet.  (Stop licking the screen, please.)

Smart Balance Rich Roast Smooth Peanut Butter is totally yum and that's why I knew it would be perfect in this recipe.  And it has Omega-3 fatty acids in it.  And because it's made from roasted peanuts and has the best, toasty, nutty flavor.  It's lightly sweetened with evaporated cane juice and a touch of molasses.  It's the perfect eat-off-the-spoon kind of peanut butter.  (And as someone who has a spoonful every day, you can take my word for it.)

Caramel Peanut Butter Fudge

original recipe

Ingredients:

4 oz. (1 stick) unsalted butter
2 cups brown sugar, packed
1/2 cup milk
1/2 cup corn syrup (or brown rice syrup)
1/2 cup Smart Balance Rich Roast Smooth Peanut Butter
1 tsp. vanilla extract
1/4 tsp. sea salt, plus a little more for sprinkling the top
1/2 cup chopped peanuts

Instructions:

Melt the butter in a 3-4 quart pan until it starts to foam and turn light golden brown. Add the brown sugar, milk, and corn syrup. Bring to a boil and turn heat to medium. Cover with the lid and cook, without peeking, for 5 minutes. Remove lid, being careful not to drop any water back into the pan. Attach a candy thermometer to the side of the pan and cook until it reaches the softball stage, about 236 degrees F. Remove from heat and add the vanilla extract (it will bubble up, so step back), the peanut butter, and sea salt. Stir briefly and let stand, off the heat, until it cools to 120 degrees F. Using an electric mixer or stand mixer, beat the fudge until it thickens and loses its sheen. (Be careful not to overbeat, or it will be too stiff to work with.) Beat in 3/4 of the chopped peanuts, reserving some for the garnish.

Transfer to a loaf pan lined with buttered foil or parchment paper. Spread to the edges and smooth the top. Sprinkle with the remaining chopped peanuts and a little more sea salt. Let completely cool before cutting into squares. Print this post