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| 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 number 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.
Yield:
Category:
Cuisine:
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PinIngredients
- 1 cup sugar
- 1 cup firmly packed brown sugar
- ¾ cup milk
- 2 Tbs corn syrup
- 2 oz 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
Instructions
- 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.
Notes
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
Julieta says
June 27, 2013 at 12:33Great party food!!! Those mini muffins, and the prunes!!! 🙂
I don´t know how you did it, to survive ´till 5am! I cannot think doing that now, I think I´m also getting old :S
You´re making many great recipes! I don´t know how I´ll do to try your recipes and the recipes I want to do for my blog :S I guess I need to sign up for the gym
Kisses!!!
Marissa | Pinch and Swirl says
June 2, 2013 at 20:11Salt! Marshmallows! Chocolate! I'm in…I bet you were the life of the party..:)
Lora CakeDuchess says
June 1, 2013 at 02:13I want to go read those blogs you shared…you are wonderful to share them with us. But this fudge is incredible. So lovely for the party and even lovelier for me;)
Liz : strayed from the table says
May 30, 2013 at 22:35That fudge looks so glossy & rich and I don't think you can put too many marshmallows in.
e / dig in says
May 30, 2013 at 01:10another recipe that sounds perfect for gift giving. then again, i would want to keep this fudge all to myself! fabulous, paula.
and i love the pretty tin, too.
Anne ~ Uni Homemaker says
May 29, 2013 at 19:03Oh my! These are sinfully delicious! Love the flavor combinations here in this fudge. YUM!