Thursday, August 30, 2012

Potato Chip Peanut Fudge

My friend Marni hipped me to this recipe recently. It comes from the Candy section of

Potato Chip Peanut Fudge, recipe by Elizabeth LaBau.

Potato Chips are the not-so-secret ingredient in this sweet and salty fudge. Although the peanut butter is the flavor that really shines, the chips add a nice subtle saltiness and crunch that’s irreplaceable.

Ingredients: 3 cups granulated sugar, 1/2 cup (1 stick, or 4 oz) butter, 1.5 cups sweetened condensed milk, 1.5 cups chunky peanut butter, not natural-style, 1 cup chopped salted peanuts, 2 cups coarsely crushed potato chips, and 1 tsp vanilla extract. 


1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the sugar, butter, and condensed milk in a medium-large saucepan over medium heat and stir until the butter and sugar melts.

3. Continue to stir occasionally as the mixture comes to a boil. Insert a candy thermometer, and cook until the mixture reaches 240 degrees, or soft-ball stage. This will take about 8 minutes, if you are not using a candy thermometer.

4. Once the mixture reaches the proper temperature, remove it from the heat and quickly stir in the peanut butter, peanuts, potato chips, and vanilla. Stir until the fudge is well-mixed and all the ingredients are incorporated, but work quickly so that it does not begin to set.

5. Pour the fudge into the prepared pan and smooth into an even layer. Allow the fudge to set until firm, about 2 hours at room temperature or 45 minutes in the refrigerator.

6. Once set, remove the fudge from the pan using the foil as handles, and cut into small one-inch pieces with a sharp knife. Serve Potato Chip Fudge at room temperature, and store remaining fudge in an airtight container at room temperature for up to one week.

Check out the full recipe here.

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