|cheddar mini muffins – pancetta prunes – financiers|
I made two types, one for vegetarians with corn, roasted squash and various cheeses, and the stars of the night with caramelized onions, shredded chicken, roasted tomatoes with sriracha, fontina and queso fresco. Now I need to buy more tortillas and make them again, just to post it and share them with you because they were so good.
For dessert we had mini almond financiers, in tiny varied bundt shapes, coconut dulce de leche bars, blondies with dark and white chocolate chips, and gluten free hazelnut brownies that were the stars of the desserts.
That recipe is coming next week. Promise.
We all need some gif posts on a monday morning. Like this one.
I think I went a little overboard with the amount of marshmallows, because the recipe said ten, and well, who knew what size marshmallows were sold in the 40’s right? I simply guessed an amount and went with that. They are a nice and soft surprise or stumbles as we say here, which really explains it very well.
Or this whole chocolate marshmallow fudge for that matter. Oh, and it lasts. Just keep it in a tin.
Salted Chocolate Peanut Butter Marshmallow Fudge
Yield 20 squares
- 1 cup sugar
- 1 cup firmly packed brown sugar
- ¾ cup milk
- 2 Tbs corn syrup
- 2oz (60g) bittersweet chocolate, chopped
- 3 Tbs (45g) butter
- 1/3 cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup marshmallows, cut into bites
- 1 teaspoon sea salt flakes
- Line an 8-inch (20cm) square pan with parchmente paper or aluminum foil.
- In a heavy medium saucepan combine sugars, milk and corn syrup. Add chopped chocolate and cook over medium heat, stirring constantly, until mixture boils. Attach candy thermometer and let boil slowly, stirring occasionally, until it reaches 236ºF or soft ball stage.
- Remove from heat, add butter on top but don't stir.Let cool to lukewarm (110ºF), like warm tap water.
- Add vanilla, peanut butter and mix well. Add marshmallows and pour into prepared pan.
- Sprinkle sea salt on top and let cool completely. Put in the fridge until cold. Cut into squares and serve.
Keep refrigerated, well wrapped.
Use a saucepan that will allow the mixture to go up the sides. Mine was a bit too tight as you can see in the picture.
barely adapted from The Pocket Cookbook, by Elizabeth Woody / Mc Call's Magazine