Droolangerie

fudge

No need to refrigerate, no texture-wrecking shortcuts like sweetened condensed milk — which results in disappointing fudge that won’t hold its shape at room temperature — and a result that outshines anything you can do with a microwave and powdered sugar. Quality peanut butter fudge isn’t easy to make, but I promise you can handle it. I’ve adopted some of the shortcuts that don’t compromise on flavor or texture, so this recipe isn’t exactly how your great grandma made it, but the result is indistinguishable. At least it is indistinguishable from how my own late grandmother made it.
10/16/22

Real Peanut Butter Fudge

Salted caramel had its truest trendy moment around 2007. It had been rising in popularity in smaller confectioneries since the late 90s, but it would remain something of a luxury flavor until Starbucks finally brought it to their lineup in the winter of 2011. Suddenly every brand had something that combined salt and caramel. This fudge feels like the makeover salted caramel needs. Like the miso butterscotch that flavors it, not only is it salty and sweet, but it bring fermenty and boozy flavors and a bit of umami that salted caramel simply cannot compete with.
06/16/22

Miso Butterscotch Fudge