Oh, fudge! An indulgent recipe you should try this afternoon at home 🏠
Beppino Occelli Milk and Peanut Fudge
125 g Burro Beppino Occelli
380 g Condensed Milk
200 g Brown Sugar
100 g White Chocolate
120 g Roasted Peanuts
Cut the Occelli butter into small pieces and melt it on low heat in a saucepan.
When it is almost melted, keeping the flame very low, add the condensed milk, two tablespoons of water with a few drops of lemon juice and brown sugar. Mix everything well and continuously with a wooden spoon, until the mixture starts to boil.
When it starts to boil, let the caramel cook for about 7-8 minutes, continuously stirring on low heat. At this stage it is important to ensure that the compound does not stick and burn.
Once the caramel has been removed from the heat, add the chopped white chocolate immediately, mixing well to melt it completely. At this poin,t add the chopped peanuts.
Then transfer the mixture to a baking tray lined with parchment paper with the help of a spatula, leave it in the refrigerator for at least 2 hours .
The fudge will be then well firmed and can be cut it into squares.