Peanut Brittle – Recipe

So simple to make, especially for a quick and easy make, but a bit of a nightmare to clean the pan afterwards!

If you are looking for a traditional peanut brittle recipe, look no further.  This recipe literally has only two ingredients…  Suitable for vegetarians and vegans, and is also (relatively) healthy.

Ingredients

 

120g granulated or caster sugar

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120g peanuts (shelled and “skinned”)

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The above ingredients are so versatile…  It is literally the same amount of sugar to peanuts, or you can really push the boat out and use cashews (yummy)!

Method

  • Line a baking tray with greaseproof / baking paper.

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  • Measure out your sugar, and put in a thick-based saucepan, over a low-medium heat.  Try not to stir the sugar until it starts turning in to liquid…  Instead, move the pan in a circular motion to move the sugar around.

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  • When the sugar starts to melt, it will start turning in to a caramel colour…  Stir, using a metal spoon until all of the sugar has completely melted.

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  • Turn off the heat, and remove the pan to a “cool”, but heat-proof surface.
  • Add the peanuts directly to the syrup that you have made, and continue stirring, until all the peanuts have melded together, and it becomes difficult to stir any more.

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  • Spoon the mixture out on to the already lined baking tray.  Try to level out the mixture as you go, so it is only “one peanut high”.

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  • Leave to cool completely before you break it up to enjoy.

NOTE:

Melted sugar is basically lava.  DO NOT allow any children to come in to contact with it until it is fully cooled.

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Lush Fudge – Pic heavy

This is a very easy recipe, but can be rather tricky to master (as you can see in the photo documentation!!).

**WARNING – NOT recommended for diabetics!**

Ingredients:

397g can of condensed milk

150ml full fat (blue top) milk

450g brown sugar

115g butter

Optional –

Flavouring of your choice

Chocolate chips

Fruit of your choice

Nuts of your choice

Method:

1.  Line a 20cm square tin with baking / greaseproof paper.

2.  Put the condensed milk, milk, sugar and butter in to a large pan, on a low heat.  Stir constantly until all the sugar has melted.  (It doesn’t look very nice at this point, but don’t worry).  Blue nails are optional in this recipe 🙂

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3.  Turn the heat up and bring to the boil…  Do not stir at this point.

4.  Turn the heat down, so the mixture is now simmering, and stir constantly for 10 – 15 minutes.  Make sure that you are constantly scraping the bottom of the pan, as you don’t want the sugar mix to burn.DSCN0383

***WARNING – This mixture can be VERY hot, and WILL burn you if it touches you when it spits.  I speak from experience***

5.  If you have a sugar thermometer, test the temp for 118C.  If you do not have one, it’s still easy to check.  Simply put a drop of the mixture in to a jug of ICE COLD water – a soft ball of fudge should form.

6.  If you want to add any of the optional ingredients, do it now.

7.  When it’s ready, remove from the heat, and beat constantly with a wooden spoon until the mixture thickens and begins to set.  This should take approximately 10 minutes.

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8.  You now have to work VERY quickly, and pour the mixture in to the prepared tin.

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9.   Leave to cool before cutting in to squares.  The cooling and setting should take approx 1 hour.

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As you can see, mine didn’t turn out quite as I would have liked it to.  However…  It still tasted nice – the hubby and the Gning certainly like it – and it was my first time!