Peanut Butter Fudge

I haven't made a lot of fudge, and I was surprised by the amount of sugar to flavor ratio.  There is way more sugar than chocolate (or peanut butter) in Fudge, which surprised me. Fudge is usually an indulgence I only enjoy around the holiday, but I think it could be incorporated into desserts more often. Fudge done right is has amazing non-grainy texture and is full of flavor. When we made fudge, I decided to go the non-traditional route (but still play it safe) and make peanut butter fudge. I am glad I did, because it was the best fudge I've ever had and moving forward, it  will more than likely be my token, go-to when making fudge.

It would be great to use the peanut butter fudge in a deconstructed PB&J. The fudge, coupled with an egg foam based cake and a strawberry compote would make fore a nice deconstruction. Anyway, needless to say that the fudge was fun and there are many directions you could go with it...

Production:
Peanut Butter Fudge
Ingredients: 2 lbs of granulated sugar; 12 oz milk; 4oz of corn syrup; 4 oz butter; 8 oz peanut butter; 1/2 tsp salt; 1 tsp vanilla

Process: Combine the sugar, milk and glucose in a saucepan and bring to a boil. Stir the mixture constantly until the sugar has completely dissolved. Fully dissolving the sugar is critical! If you don't, the fudge will be grainy! Continue to cook until the temperature reaches 230F, then slowly stir in the butter. Make sure to scrape the bottom of the pan as you stir to prevent any burning. Add the peanut butter, salt and vanilla and continue to to cook until the mixture reaches 236.

Pour onto a marble slab and and let cool, untouched until the temperature drops to 110F. Scape the fudge off the marble and transferred into a sheet pan. When the fudge is cool. Cover tightly and store at room temperature over night. Cut into squares and serve.

Plating:
Given this is a rich candy, serve in smaller portions. I chose a square bright colored plate to bring out the color. I then used chopped peanuts and cocoa nibs as a garnish.