PeanUtOh Butter Fudge

I was dead set on making this fudge before I went to bed. Why? Well, because I'm a hard-headed dork, of course. Actually there's really no good reason. I wanted to make this in spite of the fact that I only had about four hours sleep AND got up at 5:30am to workout AND made dinner AND cleaned a good portion of the house (I even scrubbed a large swath of my kitchen floor on my hands and knees!) By 11 o'clock I was one tired chick and should have gone to bed; but no, the fudge insisted on being made so I stayed up.



The recipe, which had received many favorable reviews, clearly instructed me to cook the caramel-colored goo to a temperature of to 234F, which I did like a good recipe follower. Except that in my bleary-eyed stupor, I cooked (er, boiled) the sugar, salt, butter, and milk concoction on much too high of a heat and scorched the base of my fudge.I just knew that the bottom of the saucepan was coated in a slick tar-like substance -- and boy was it! It was so burnt and so hot that I could hear the steel making really odd cracking noises. It actually burnt my cutting board! Afraid that it might be too hot to sit in the sink, I resorted to tossing it out in the back yard to let it cool off in the cool night air.

I should have just called it a "fail" and threw out the goo but no, I decided to see if I could salvage it. Instead of adding the peanut butter and marshmallow creme to the saucepan like the directions said to, I decided to pour the fudge into a stainless steel bowl first and then add the other ingredients. Ever the optimist, I stirred in the peanut butter and marshmallow creme, poured it into prepared baking dish, and let it cool on my counter overnight.
What resulted was both odd and kind of wonderful. Another thirty seconds and it would have tasted downright bitter and burnt but instead it had the most blissfully burnt marshmallow flavor followed by a subtle hint of peanut butter. The texture was smooth and creamy and not grainy at all. I brought it into work and the brave souls that tried some were both pleased and perplexed by its peculiar smoky flavor. One friend suggested serving it with chocolate and graham crackers and another brought it home to try it with her favorite petite sirah!
To duplicate this recipe exactly as I did might be close to impossible and probably unsafe too. I almost didn't post this recipe because I felt like it was a bit of a tease going on and on about how yummy it was. However, I think the texture of the fudge was so good that even if you just made the fudge correctly, it would be worth making! And if you're dead-set on experiencing the combination of slightly burnt marshmallow and peanut butter together I have what I think is a good plan B: scatter a handful or two of mini-marshmallows on the top of the fudge after you've poured it into the pan and then broil it briefly until the they turn slightly golden brown. You won't have as good a story to tell, but your saucepan and cutting board will be grateful. ;)

Peanutoh Butter Fudge
Yield: Lots and lots of fudge! At least 40+ good sized pieces.
adapted by Allrecipes.com

4 cups (28 ounces) white sugar
1 (12 fluid ounce) can evaporated milk (full fat)
1 cup unsalted butter
1/4 teaspoon of kosher salt
1 cup creamy or crunchy peanut butter, not all natural (I used Jif)
1 (7 ounce) jar marshmallow creme
1-2 cups of mini marshmallows (optional)

Butter a 9x13 inch baking dish, a 3 quart saucepan, and a large stainless steel bowl. Set aside.

For normal peanut butter fudge: Add the sugar, salt, evaporated milk, and 1 cup butter to the saucepan and heat on medium heat. Mix the ingredients together until the butter is melted and it starts to boil a bit then stop stirring. Heat to between 234 and 240F. This will take a while -- maybe as long as 20-25 minutes. Be patient.

Remove from heat, pour into a stainless steel bowl. Do not scrape the sides or bottom of the saucepan. Working somewhat quickly, stir in peanut butter and marshmallow creme very carefully (the mixture will be very, very hot!) When the peanut butter and marshmallow cream has melted and it's fully incorporated, pour it into prepared baking dish. Let cool completely before cutting into squares.

Optional: Scatter mini-marshmallows over the surface (as heavy or light as you see fit) and press them down slightly so they stick to the fudge. Turn on your broiler and with your oven door open, put the pan into the oven and watch it very carefully until the mini marshmallows turn golden brown. Remove from the oven. Let cool completely before cutting into squares.

Store covered at room temperature or in the refrigerator.