When I did the bacon masterclass a month or so ago, I declared that I wouldn't make bacon jam fudge again, but I would use the technique for making other flavours. I've been contemplating other flavours, and settled on peanut butter for my first solo fudge experiment. I followed this recipe (which, as far as I remember, is the same proportions as Niamh's recipe, but on the way home from the bacon class one of my containers oozed all over the recipe sheet and I had to throw it away). At the "remove from the heat and stir in the vanilla extract" point, I added about 1/3 cup of crunchy peanut butter (I buy an organic no-added-sugar one, because I think it has a better flavour).
It was, unfortunately, the hottest day of the summer so far. Making fudge - while I had the oven on as well - was one of my less happy ideas. I was dripping sweat and drinking pints of water while I beat it.
Still. It did work very well. Smooth, creamy, with a slight salt tang and the occasional crunch of a chunky bit of peanut. If I were to make it again I think I would add some more coarsely chopped peanuts as well, for a bit more textural contrast.
|peanut butter fudge|
It was delicious. I will never order pecan pie in a restaurant or cafe again; this was so much better than any I have ever had before. Short, crumbly pastry, sweet, smooth golden-syrupy custard and crisp, crunchy nuts. I particularly liked the interplay of the different tastes and textures of the nuts (as you can see, the mixed nuts I used contained pecans, almonds, hazelnuts, cashews and peanuts). It made a very good slice to have with a cup of tea, but I can see that it would make a fantastic dessert, maybe with some creme fraiche icecream.
|A good day's work.|