Peanut, Sesame and Coconut Fudge
Ingredients
- 2 cups peanuts, toasted and ground
- 1 cup sesame seeds, toasted
- 5 cups sugar
- 1 stick butter
- 1 (12 oz) can Carnation evaporated milk
- 1 (7 oz) jar marshmallow crème
- 1 tbsp vanilla
- 1 cup shredded coconut
Step-by-Step Instructions
- In a medium heavy skillet combine sugar, butter and milk.
- Cook about 10 minutes until mixture reaches hard ball stage (250-265°F on a candy thermometer), stirring frequently to prevent scorching. Turn off the fire and add the marshmallow crème and vanilla. Then add the coconut, peanuts and sesame seeds.
- Pour into a buttered 9x13-inch pan and let it set at room temperature for 2-3 hours or until firm. Cut into squares. Makes about 3 lbs of fudge.
Common Problems and Solutions
Q: Why is my fudge grainy or crystallized?
A: The sugar mixture was likely stirred too much after adding the marshmallow crème, or the temperature went too high. Cook to exactly 250-265°F (hard ball stage) and avoid stirring once you add the marshmallow crème—just fold in the ingredients gently.
Q: How do I know when it's at hard ball stage without a thermometer?
A: Drop a small amount of the hot mixture into a glass of cold water. It should form a firm ball that holds its shape but is still pliable when pressed. If you don't have a thermometer, this cold water test is essential.
Q: Why won't my fudge set up?
A: The mixture didn't reach hard ball stage (250-265°F). It needs to cook long enough to reach the proper temperature. Be patient and use a candy thermometer for best results.
Tips and Techniques
Toast the peanuts and sesame seeds beforehand for deeper flavor—spread them on a baking sheet and toast at 350°F for 8-10 minutes, stirring once. Grind the peanuts coarsely so you still have some texture. Use a heavy-bottomed pot to prevent scorching and stir frequently while cooking the sugar mixture.
Ingredient Substitutions
- peanuts: pecans or cashews
- sesame seeds: sunflower seeds or additional chopped nuts
- marshmallow crème: 2 cups mini marshmallows
- evaporated milk: heavy cream
Equipment Needed
- candy thermometer
- heavy-bottomed pot or skillet
- 9x13-inch baking pan
- wooden spoon
Historical Context
Fudge became popular in the American South in the late 1800s, and creative cooks have been adding regional ingredients ever since. This version with peanuts, sesame, and coconut reflects the Southern love of combining nuts and sweet flavors in holiday confections.
