Peanut Sherbet (Russian Milk Fudge)

A wonderful treat with tea — a real taste of childhood! Spoil yourself and your kids with a candy they'll remember for a lifetime!

Recipe author

Servings:

Peanuts

Milk

Sugar

3.5

Butter

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 5 g

Fats 16 % 13 g

Carbohydrates 78 % 63 g

390 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

Start by pouring 1/2 cup of sugar into a dry skillet, which will give the sherbet its brown color. Over medium heat, stirring, cook it to a caramel color (be careful not to burn it, or it will taste bitter). At the same time, pour the milk into a separate pot and add 3 cups of sugar. Set the milk over low heat. Once it's warm, stir the (slightly cooled) caramel into the milk-and-sugar mixture.
Step 2:

The mixture may start to foam up, so be careful! Stir it; as it cooks, it may seize into a clump — don't worry, it will melt again. Cook it down for 30–40 minutes over moderate heat, stirring constantly (especially toward the very end — don't step away for a minute). Cook the sherbet to the consistency of thick caramel sauce, or slightly underdone dulce de leche.
Step 3:

On average, the sherbet is ready after about an hour of cooking, but go by your own stove and the consistency. Take it off the heat and stir in the softened butter until smooth and glossy. Toast the peanuts ahead of time, or roast them on a baking sheet, then cool and skin them. Stir the prepared peanuts into the sherbet.
Step 4:

You can pour the sherbet into a plain or a decorative mold. Line the bottom with parchment paper; since papers vary, it's safest to brush it with a little vegetable oil too. Pour in the sherbet and transfer it to the fridge to set. Once it's completely firm, it's ready to serve with tea. Enjoy!