Whisk the egg whites
until fluffy. Add 4 tablespoons of water to the sugar and vanilla sugar
and bring this to the boil. Simmer for 2 minutes, then dissolve the
gelatin in it. Add this and the food coloring to the egg whites, keep
beating until the mixture has cooled down. Grease a rectangular mold
and dust it with the corn starch mixture. Pour the egg white mixture
in this mold and put it in the freezer for half an hour. Cut it in squares
and dust it with the sugar/starch mixture.
Bring the cream and the sugar to the
boil. Cook on medium high heat until it has the right consistency. To
test. you may put a drop of the mixture in ice cold water and it should
form a ball. Switch off the heat and allow the mixture to cool down
for a few minutes. Beat it with a mixture until it has become lukewarm.
Add the peanuts and stir. Put the mixture into a greased rectangular
pan and put it in the fridge for 4 hours. Cut the fudge in squares.