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An ever-popular mix of ingredients make this easy microwave
candy a winner -- a fudge bottom, spread with caramel and peanuts, topped
with two kinds of chocolate. It is essential to use butter, rather than
margarine or a spread, in this fudge. Our Test Kitchen recommends butter
for all candies.
Makes about 2 3/4 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 7 3/4 minutes
 Ingredients
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1/2 cup butter
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1/3 cup unsweetened cocoa powder
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1/4 cup packed brown sugar
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1/4 cup milk
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3-1/2 cups sifted powdered sugar
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1 teaspoon vanilla
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30 vanilla caramels, unwrapped
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1 tablespoon water
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2 cups unsalted peanuts
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1/2 cup semisweet chocolate pieces
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1/2 cup milk chocolate pieces
Directions
1. Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the
foil over edges of pan. Butter the foil; set pan aside.
2. In a large microwave-safe bowl microwave the butter, uncovered, on 100
percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa
powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2
minutes or until mixture comes to a boil, stirring once. Stir again;
microwave for 30 seconds more. Stir in powdered sugar and vanilla until
smooth. Spread in prepared pan.
3. In a medium microwave-safe bowl combine caramels and water. Microwave,
uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until
caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered,
on medium for 45 to 60 seconds more or until mixture is softened. Gently
and quickly spread peanut mixture over fudge layer in pan.
4. In a 2-cup microwave-safe glass measure combine semisweet and milk
chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2
to 3 minutes or until melted, stirring once or twice. Spread over peanut
layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or
until bottom is firm. Use foil to lift candy out of pan. Cut into pieces.
Store tightly covered in the refrigerator for up to 3 weeks. Makes about
2-3/4 pounds (64 pieces).
Stove-Top
Directions: In a medium saucepan melt butter over medium heat. Stir in
cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat;
stir in powdered sugar and vanilla. Spread in prepared pan. In another
saucepan melt caramels with water over low heat; stir in peanuts. Gently
and quickly spread over fudge layer in pan. In a small saucepan melt
semisweet and milk chocolate pieces over low heat, stirring constantly.
Spread over peanut layer. Continue as directed. |
