Peanut Butter Fudge with Homemade Marshmallow Fluff & Pretzels

I remember ardently praying during my 3 to 4-year-old days, for a baby sister.  I reallyyy wanted a sister.  I knew everything would be wonderful if I could just have a smaller, less controlling (because I certainly did not need a threat to my dominance) version of myself to play with every single day.  I knew that we would play with baby dolls together, watch movies together, wear matching outfits, and paint our nails.  We did a lot of that.  But mostly, she ate my Chapsticks and said “no” far too much for my liking.  The little stinker thought she could have an opinion.  So rude.  

That only lasted for the first several years of our relationship.  I mean, she still borrows my Chapsticks, but they are returned without teeth marks now, and she still says “no” a lot, but mostly when I try on pencil skirts.  She has really mastered that tough love thing -- perhaps a little too well for my comfort.

What I am trying to say is that I really love my sister.  She’s super-weirdly-wonderfully great, even when she eats a bowl of buttercream with popcorn. 

Actually, ESPECIALLY when she does that because, she doesn’t get mad if I join her and eat half of it myself.

My sister has always had this mad obsession with peanut butter.  She eats it straight from the jar, maybe dipping some pretzels in there if she feels like it.  Oh, and peanut butter and marshmallow fluff sandwiches?  Well that love affair began a long time ago…  Photographic evidence of her obsession/cuteness.

I made this fudge for my sister in part because I felt guilty for not making more gluten-free things for her.  I don’t mean to do it, but somehow flour makes its way into nearly everything that comes out of my kitchen.  I just really love baguettes...and pasta...and pizza.  But this fudge - this was all for her.

This is Abby fudge.  Three of her flavorist things smashed together and called dessert.  I almost threw a thing of Chapstick in there for old times' sake but no, too far.  

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Like its namesake, this fudge has a lot going for it.  First, it makes an absolutely wonderful breakfast.  Oops, I did that.  It has all the charm of peanut butter fudge but it is carried to the next level by the marshmallow cream and salty, crunchy pretzels.  It’s also really easy to make since half of it comes together in the microwave.  I love recipes like this. 

The homemade marshmallow fluff is where we put the majority of our minimal efforts, and that rich, vanilla flavor is unbeatable.  Yes, you could buy the stuff from the store, but come on, we are already using the microwave for part of this mess, so let’s put in a little bit of effort.

While the marshmallow is still warm, it is quickly swirled through the fudge before either becomes too stiff.  

After a couple hours in the fridge it is time to slice!

This fudge looks oh-so-pretty when wrapped up in a bit of tissue paper and gifted in a pretty silver tin.  The only drawback is that the pretzels can go stale quickly, so you should make this the day before you plan on giving it away and store it in an airtight container or in the freezer. 

Extra sister points - achieved.  Oh, and those last minute hostess gifts?  We solved that too. 

Sincerely, 

Pedantic Foodie

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Peanut Butter Fudge with Homemade Marshmallow Fluff & Pretzels

fudge and marshmallow recipes adapted from Alton Brown

for the marshmallow cream

• 1 package unflavored gelatin 
• 1/2 cup ice cold water, divided
• 3/4 cup granulated sugar 
• 1/2 cup light corn syrup
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract 

In the bowl of your stand mixer combine 1/4 cup ice water with gelatin.  

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt.  Cover and place over medium heat - cook for 3-4 minutes.  Uncover and attach a candy thermometer.  Cook for 7-8 minutes, until the syrup reaches 240 degrees F.  Remove from heat.  

Turn the mixer on low speed and pour the syrup into the gelatin mixture.  Once all the syrup is added increase the speed to high.  Beat for 13 minutes, until the mixture is very thick and fluffy.  In the last minute of beating add vanilla extract.  

While the marshmallow is beating, prepare fudge.

for the fudge

• 1 cup smooth peanut butter 
• 1 cup unsalted butter, at room temperature 
• 4 cups confectioner’s sugar 
• 1 recipe marshmallow cream
• 1 cup pretzels (gluten-free, if desired)

Prepare an 8-inch baking pan by greasing it with butter and lining with parchment paper.  

In a large, microwave-safe bowl, combine peanut butter and butter.  Cook on high for 2 minutes, then stir and microwave for an additional two minutes. 

Quickly stir in vanilla and confectioner’s sugar.  The mixture will become hard and will lose its shine.  Working quickly, swirl in warm marshmallow cream before the mixture gets too hard.

Use a spatula to spread the fudge into the prepared pan and press pretzels into the fudge while it is still soft.  Cover with plastic wrap and refrigerate for two hours, until cool and hard.  

Cut the fudge into 1-inch pieces and store in an airtight container.  Enjoy!

White Cheddar & Burnt Sugar Crackers

I love appetizers.  I like standing around the table, picking up small handfuls of grapes, raiding the cheese trays, and eating all the sliced apples.  It stems from my love of snacking.  It’s a problem, but admitting that in no way compels me to reform.  If I had my way, lunch would always consist of a large tray of various cheeses, olives, apples, grapes, and warm baguettes.  Throw in a big sweater and an old book and oh my goodness - totally idyll.

The great thing about snacking is that no one (including you, thank goodness) can keep track of exactly how much you are eating.  The wheel of brie disappears and no one in particular is to blame.  It just disappeared when half a dozen people were standing around the appetizer table.  That’s a good thing when you consume brie at the rate that I do.

A mid-afternoon snack craving inspired these crackers.  Here’s what happened.  I was with my sister, (that line is always a warning that ridiculous and fattening things will follow), when she whipped out a bag of cheddar and caramel popcorn.  What?  Too weird.  I’m definitely not trying that…well, maybe a little bit.

“That's disgustin - wait…  I’m going to marry this stuff!  Give me that bag!”  And that’s how it all went down. 

Fast forward to the next afternoon when the popcorn was gone but the cravings were strong, and I started contemplating how I could recreate the enigmatic yet addicting snack.  Of course, I could make my own cheesey popcorn, but then I would need to dehydrate cheddar and make it into a powder and yeah -- I was not going to go there.

However, crackers were a reasonable option.  That would take care of the cheddar element.  The caramel, however, stumped me at first.  Then I remembered burnt sugar and I knew good things were about to happen.

Making your own crackers is not hard!  Can you make shortbread?  Then you can make crackers, I promise.  The hardest part is not eating them all. 

After the crackers cool a bit they are drizzled with a heavy dose of sticky, golden burnt sugar.

Burnt sugar is just what it says, burnt sugar.  Not super burnt, but just brown enough to give us that caramel flavor and a touch of sweetness.

I paired these crackers with some crisp apple slices and it was a perfectly balanced snack tray.  Think of the crackers as the cheese and the burnt sugar as the honey.  It’s weird but it really works. 

Snack lunching it up in here.  

Sincerely, 

  Pedantic Foodie

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White Cheddar & Burnt Sugar Crackers

 makes about 70 crackers / recipe adapted from Joy the Baker

for the crackers

• 1/2 cup unsalted butter, softened
• 2 cups sharp white cheddar, grated 
• 1/2 teaspoon salt 
• 1 cup all-purpose flour
• 2 tablespoons cold water 

In the bowl of your stand mixer fitted with the paddle attachment combine butter, salt and white cheddar.  Mix on low speed for 1-2 minutes, the mixture will begin to form a ball.  While continuing to mix on low speed, slowly add flour in increments until all the flour has been worked in.  Add water, one teaspoon at a time.  Add just enough water to form a rough dough, you may not need the full amount or you may need a little extra, depending on the humidity.  The dough should not be wet or sticky, just moist. 

Shape the dough into two discs and wrap with plastic wrap.  Refrigerate for 30 minutes.  

While the dough chills preheat your oven to 375 degrees.  

Turn the chilled dough out onto a lightly floured surface and roll out to an 1/8 of an inch in thickness.  Use a 1-inch round cookie cutter to cut out the crackers.  Use the end of a skewer to make several indentations into the center of each cracker.  

Place the crackers on a baking sheet lined with parchment, spacing them about 1/4 inch apart, and bake for 12-15 minutes or until golden and fragrant.  Allow to cool for 15-20 minutes.  While the crackers are cooling, prepare the burnt sugar.

for the burnt sugar

• 1 cup granulated sugar 
• 1/4 cup water 

In a small saucepan combine sugar and water and place over medium high heat.  Stir several times and then fit the pan with a candy thermometer and allow to cook, without stirring, until the mixture reaches 300 degrees.  

Remove from heat and drizzle the burn sugar over the cooled crackers with a fork.  Work carefully and quickly, as the sugar with set up rapidly as it cools.

Allow the crackers to sit for about 10 minutes before eating - this will allow the sugar to fully set. 

Serve immediately or store in airtight containers for several days.  Enjoy!

Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

Yesterday marked the first day of what I believe is my favorite month.  It's a toss up between September and November, but I feel as though September has a bit of an edge this year.  Perhaps it is because September is full of promises.  It is when I lay aside the lackadaisical habits of the Summer and begin the regimented routine of the Fall.  

I thrive on routine - I always have - which is probably why school was always exciting to me.  

This year, though school is not a part of the equation, I am more eager than ever to dive back into a strict routine - and part of that routine means better eating habits.  Namely, eating a substantial breakfast rather than an iced coffee and maybe a piece of fruit around 10:30.    

I'm bad at feeding myself.  We have talked about this before.  I get distracted by a plant that needs to be moved, hair that needs to be tamed, and emails that beg for replies, and I forget that this body of mine runs on food.  So, in order to ensure that I eat, I have to equip myself with tools.  Edible tools, than can quickly be turned into healthy, lady-sustaining breakfasts and snacks. 

Almonds!  Almonds are my friends because they have protein and fiber and are easy to carry in my purse if I need a quick snack on my way to an appointment. 

Of course, I cannot just eat plain almonds, that would be boring.  Instead, I just coat them in honey, cinnamon, and everything wonderful.  

The final product is just sweet enough to add some interest to your morning yogurt.  

I would suggest making a batch or two on Sunday afternoon and packaging them in small plastic bags so that you can easily grab a serving before heading off to work.  

Oh, and did I mention that these can be made in less than thirty minutes? 

My weekday breakfast just got way better. 

Sincerely, 

  Pedantic Foodie

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 Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

- 1 cup raw almonds 

- 3 tablespoons clover honey 

- 1/2 teaspoon cinnamon

- 1/4 cup turbinado sugar 

- 1 1/2 teaspoons sea salt 

Place almonds in a medium frying pan and place over medium high heat.  Toast, stirring often, for 4-5 minutes; until fragrant.  Watch the almonds carefully, they can burn quickly.  

Remove from heat and stir in honey and cinnamon.  Toss until the almonds are fully coated in the honey.  Add turbinado sugar and sea salt.  

Spread the almonds out unto a Silicone Baking Mat, or a piece of greased parchment paper. Allow to cool for 15-20 minutes. Store in an airtight container. Enjoy!