I am really excited about this fudge. I had some dental work done this week. (NO THEY ARE NOT RELATED!) The kind that involves multiple appointments and large credit card bills. The kind that makes you go on a tear at Dean & Deluca, ready to buy expensive cheese and a $36 box of organic caramels to make yourself feel better. Hypothetically.
One of the few things in life that I enjoy more than fancy food is low-brow food: low-budget wonders, the stuff that you love because it’s bad. My examples of this are: McDonald’s coffee, Vlasic pickles, and Hormel Corned Hash. Then there are the special unions of low-brow food (Frito Pie, 7-layer dip), in which multiple trashy food items combine to make something utterly transcendent. I’m going to be bold and say that this salt & pepper fudge falls into that category.
I’m not even going to pretend like this isn’t the no-fail fudge recipe off the back of the jar of marshmallow fluff. It’s the no-fail fudge recipe off the back of the jar of marshmallow fluff. You can find the ingredients in any normal grocery store, even the salt and pepper. The fanciest thing in here is coarse kosher salt.
So, you’re going to do like the recipe says, minus the nuts. Gluten-free friends, as of this writing, Nestle Tollhouse chocolate chips, Marshmallow Fluff, McCormick Vanilla, and Carnation evaporated milk are gluten-free. Those are the brands that I chose. I live dangerously and didn’t bother with the soft-ball test, but do as you wish.
When you’ve spread the fudge in the pan, but it is still warm, sprinkle with whatever kind of coarse salt you have (Kosher salt will work fine. I had some $1.99 sea salt from Trader Joe’s.) and pepper. If you have a pepper grinder (I know you’re thinking pepper grinders aren’t low-brow, but mine’s from Costco), use that. Otherwise, normal coarse ground pepper will work. Press the salt and pepper slightly into the surface of the warm fudge with a spatula and let cool. Cut into one inch squares and practice saying, “It sounds weird, but it’s amazing.”