Brazilian Fudge

Brazilian Fudge:

http://allrecipes.com/recipe/brazilian-peanut-fudge/

Brazilian Fudge is very good! Its odd name translates into foot boy, and I am unsure why this is the name used for the dessert. I tried Brazilian fudge for the first time over the weekend when my boyfriend’s dad made it for us. Unfortunately, I wasn’t around when he made it, but I know that he made it himself instead of buying it. Looking at it, the fudge is a very light caramel color. It is cut into small squares about an inch and a half by an inch and a half.

When tasting it, the fudge tastes very similar to American peanut butter fudge. I personally think that Brazilian fudge is a little sweeter than American fudge, perhaps due to using sweetened condensed milk. I’m not really sure why else.

The texture is very similar to American fudge. One difference though is that Brazilian fudge has tiny pieces of peanuts throughout as opposed to American fudge which is smooth and doesn’t have pieces in it, (at least not the American peanut butter fudge I’ve tried). This is possibly due to Americans using peanut butter in fudge rather than roasted peanuts.

Brazilian fudge is very good and I would highly recommend it to anyone who has a bit of a sweet tooth. It’s just the right amount of sweet for a light dessert without being too sweet!

Original recipe makes 12 servings

Ingredients:

·         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

 Directions

1. Line a 9-inch square dish with waxed paper.
2. Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. 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.
3. Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.