Sunday, December 12, 2010

Fluffernutter fudge

I'm in complete sugar shock.  Tooooo many marshmallows!!!  Just such thing ;).  I was reading my Food Network Magazine and stumbled, fumbled or plain ole turned the page to their current recipe contest.  Ingredient??? Marshmallows.  What can I make with marshmallows?  Oh, I don't know, maybe...marshmallows?  I've been wanting to make marshmallows for years now and just never have.  So I dove in.  It was a blast and really not hard at all.  Instead of licking the bowl, my son made a fluffernutter sandwich!  I do suggest have a candy thermometer. It'll come in handy for both portions of this recipe. And by they way, both of these things are equally delicous on their own.
Peanut Butter Fudge Layer:
1 5oz jar evaporated milk
1 ½ Cups sugar
2 Tbs Butter
1 ¾ Cups Peanut Butter
1 7 oz jar marshmallow cream
1 tsp Pure Vanilla extract

Marshmallow Layer:
3 ½ envelopes gelatin
1 Cup cold water
2 Cups sugar
½ Cup light corn syrup
2 pasteurized egg whites or merengue powder reconstituted
¼ tsp salt
1 Tbs Pure Vanilla extract

To prepare fudge:
Prepare and 8X8 or 9X9 pan by cutting two strips of wax or parchment paper to size.  Butter the paper and line the pan with the paper crossing each other to create  “handles”. This will help remove the fudge from the pan once it’s time to cut it.
Combine milk, sugar and butter in heavy bottom saucepan.  Bring to boil over medium heat and continue to boil until mixture reaches soft ball stage on candy thermometer.  Meanwhile, in a large bowl, combine, peanut butter, marshmallow cream and vanilla.  Once sugar mixture reaches softball stage, remove from heat.  Quickly add the peanut butter mixture to the pan and mix to combine.   Transfer mixture to prepared pan and spread evenly.   Let cool while you prepare the marshmallows
To prepare marshmallows:
In a heavy bottom pan, combine sugar, corn syrup, ½ cup cold water and salt.  Over low heat stir to dissolve sugar, then raise temperature to medium and bring to boil.  Again, boil until mixture meet 240 degrees or softball stage.  While the mixture boils, add other ½ cup cold water to stand mixer bowl or regular bowl.  Pour gelatin over water and let stand to soften.  In another bowl, beat egg whites until they form stiff peaks.  I would use pasteurized eggs or reconstituted merengue powder. 
Once sugar mixture reaches softball stage, remove from heat and pour over the gelatin mixture.  Stir until gelatin dissolves.  If using a stand mixer, attach whip attachment.  Beat sugar mixture until white and fluffy, about 3 times the original volume.  You can also use a hand beater but it may take a bit longer.   Once the sugar mixture has tripled in volume, gently fold in the egg whites and stir to combine.
Using an offset spatula spread a layer of marshmallow mixture evenly over the peanut butter fudge.  You can top the marshmallow mixture with a variety of toppings:  Chopped peanuts, toasted coconut, candies or sprinkles.  Refrigerate fluffernutter fudge for at least two hours until firm. 
To Serve:
Remove fudge from pan by pulling up on the wax paper handles.  Grease a knife or cookie cutters with cooking spray and cut into desired shapes.

You will have some marshmallow mixture left over.  You can spread it into a 9x13 pan coated with sifted confectioners’ sugar.  Sift additional powdered sugar onto the top of the layer as well. Refrigerate the mixture until firm.  Cut as above and roll in powdered sugar.  Marshmallows will stay fresh for a week in an airtight container.

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