Stir the sugar, water, light corn syrup, and dark corn syrup together in a medium saucepan, over medium heat, until the sugar dissolves. Increase the heat to high; let the mixture boil without stirring until a candy thermometer reaches 260°F., about 20 minutes. Reduce the heat to medium and add the peanuts and butter. Stir the mixture constantly until the thermometer reaches 295°F., about 10 minutes. Stir in the baking soda and vanilla extract.
Immediately pour the mixture onto the prepared baking sheet and spread out as thinly as possible. Let stand until the brittle is cold and hard, about 45 minutes. Break the brittle into pieces. Store in an airtight container for up to one month.
Dark Chocolate Fudge
Makes 1 pound of fudge
2 cups superfine sugar
2 ounces chopped unsweetened chocolate
2/3 cup heavy cream
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
Butter an 8-inch square Pyrex glass/baking dish.
Combine the sugar, chocolate, cream, and salt in a medium saucepan, over medium heat and stir constantly until the sugar is dissolved and the chocolate is melted. Continue to cook mixture, without stirring, until a candy thermometer reaches 238° F.
Remove the pan from heat and add the butter and melt it by swirling it around the pan. Cool the fudge for 5 minutes then beat with a wooden spoon until it just begins to lose its gloss. Pour the fudge immediately into the prepared baking dish. Cool for 20 minutes, or until it begins to harden. Cut the fudge into 1-inch squares and let cool completely. Store in an airtight container for up to 2 weeks.
Bourbon Hot Fudge Sauce
Makes 9 ounces.
8 ounces chopped semisweet chocolate
1 tablespoon unsalted butter
1/4 cup granulated sugar
1/3 cup light corn syrup
1/2 cup hot water
1/2 cup unsweetened cocoa
1 teaspoon instant espresso powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/3 cup Kentucky bourbon
Melt together the chocolate and butter in a double boiler, over medium heat. Combine the sugar, corn syrup, hot water, cocoa, espresso powder, cinnamon, and nutmeg in a medium size saucepan. Place over medium heat and bring the mixture to a rolling boil for 5 minutes.
Remove the saucepan from the heat and whisk in the melted chocolate mixture. Whisk in the bourbon. Use immediately over ice cream or your favorite dessert. Fudge sauce can be stored in an airtight container in the refrigerator up to 2 months.
Pale Ale Apple Fritters
Makes 8 servings or 24 fritters.
5 Granny Smith Apples, peeled and cored
1/2 cup Calvados or apple brandy
1/2 cup superfine sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup pale ale
1/4 cup whole milk
3 1/2 cups canola oil
1/4 cup confectioner's sugar
Cut the apple into rings that are 1/2-inch thick. Place the rings into a medium size bowl and toss with the Calvados and sugar. Cover the apples and refrigerate for at least 1 hour. In a medium size bowl, sift together the flour and salt. Gradually whisk in the pale ale and milk, and continue beating until the mixture is completely smooth. Cover the batter with plastic wrap and allow it to rest in the refrigerator for at least 30 minutes.
Meanwhile put the canola oil in a medium size pot and then place it over medium-high heat until it reaches 360 degrees. While the oil is heating, line a baking sheet or plate with paper towels and set in near your frying station. Take out and uncover the prepared apple rings and batter. Once the oil is ready dip the apple rings into the batter, one at a time, and coat generously. Shake off any excess batter then drop each ring into the oil. Fry 3-4 fritters at one time.
Fry until golden brown on one side, approximately one minute, then flip the fritter over using a slotted spoon and continue frying until color is even on both sides. Remove fritters from the oil and place on the lined baking sheet, allow the oil to drain. Dust the fritters with confectioner's sugar and serve immediately. Goes great with ice cream.
