Butterscotch Peanut Fudge

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Butterscotch 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 Butterscotch Peanut Fudge, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (14 ounce) can sweetened
• condensed milk
• 1 (11 ounce) package
• butterscotch chips
• 1 1/2 cups miniature
• marshmallows
• 2/3 cup peanut butter
• 1 teaspoon vanilla extract
• 1 cup chopped salted peanuts

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

In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows

Step 2: Technique & Execution

Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently

Step 3: Technique & Execution

Stir in peanut butter and vanilla until combined

Step 4: Technique & Execution

Fold in the peanuts

Step 5: Technique & Execution

Pour into an 11-in. x 7-in. x 2-in. pan coated with nonstick cooking spray

Step 6: Technique & Execution

Cover and refrigerate for 2 hours or until firm