Brazilian Peanut Fudge

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Brazilian Peanut Fudge to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Brazilian Peanut Fudge, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (8 ounce) jar roasted peanuts,
• skins removed
• 1 (8 ounce) package tea biscuits
• (such as Marie Biscuits)
• 2 tablespoons white sugar
• 1 (14 ounce) can sweetened
• condensed milk
• Line a 9-inch square dish with waxed paper.
• Pulse the peanuts and biscuits together in a food processor until

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

the mixture resembles coarse flour

Step 2: Technique & Execution

Add the sugar and pulse to mix

Step 3: Technique & Execution

Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl

Step 4: Technique & Execution

Transfer the mixture to the prepared dish and press with your hands into an even layer

Step 5: Technique & Execution

Allow to sit at least 15 minutes, up to overnight

Step 6: Technique & Execution

Remove from the dish and cut into squares to serve