Take 5 Fudge That Makes You Wanna Take 6…or 7
the candy bar my kids. Rather than giving up my children for the delight of one candy bar, I have chosen to recreate it’s awesomeness once again in a sweet, sweet form. FUDGE!
I made it on the fly for my friends in Seattle for BlogHer Food. I didn’t even know for SURE it was good until I started to offer it to them. Nice friend right? Luckily, no one got ill or was killed in the process. There was swooning, groaning, lots of Mmmmmm’s. I had several requests for the recipe. So when I came home, I set about making it again. Ah shucks. Poor me. Poor kids. (Yeah right.) It disappeared quickly the second time too. I’m pretty sure it wouldn’t hang around in your house either. You should let me know :)
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/2 Tbsp. kosher salt
- 4 Tbsp. unsalted butter cut into 1 inch pieces
- 1/3 cup heavy cream
- 1Tbsp. Vanilla Extract
- 1/3 cup smooth peanut butter
- 8 ounces dark chocolate chips
- 4 ounces milk chocolate chips
- 1- 7 ounce jar fluff
- 12 Tbsp. unsalted butter
- 1 cup sugar
- 2/3 cup heavy cream
- pinch of salt
- 1 Tbsp. vanilla extract
- about 30 chocolate covered pretzels
- For the peanut butter caramel: Gather all of your ingredients and have them near by because you will be moving quickly and won’t be able to walk away.
- In your pot, mix together the sugar, corn syrup, water and salt over medium heat and whisk until the sugar is completely dissolved.
- Raise the heat to medium high and boil mixture WITHOUT stirring until it reaches 315 degrees F. Remove immediately from the heat.
- Add butter pieces to the pot and whisk until the butter is well blended in…be careful, the mixture will sputter and steam, you might want a long handled whisk or to wear a glove and long sleeves to be on the safe side.
- Add the cream and whisk again until completely smooth and combined.
- Add peanut butter and vanilla, whisk until completely combined. Set aside and cool to warm, pourable but not hot.
- For Fudge: In large heat proof bowl, place marshmallow fluff and chocolates. Set aside
- In a medium pot, combine butter, sugar, heavy cream and salt.
- Bring to a boil over medium heat and whisk like crazy until it reaches 235 degrees F.
- Immediately pour over the chocolate/marshmallow combination and stir until combined…now take a hand mixer and mix on high until smooth and creamy.
- Pour half of fudge into 8x8 inch disposable pan lightly sprayed with cooking spray.
- Pour the caramel on top, then fit as many pretzels on that as you can.
- Pour remaining fudge on top of that then spread smooth.
- Allow to cool for a few hours then refrigerate.
Be good sweet readers! But not too good. That’s boring ;)