Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt.
Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.In a small bowl, whisk the vanilla with the baking soda.
As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up..Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.You want the mixtures to be combined but not homogenized; the candy will come together very fast..
Immediately scrape the hot candy into the prepared pan and press into a flat, even layer.Peel off the foil and cut the candy into squares.. Make Ahead.
Cut or uncut, the candy can be stored in an airtight container at room temperature for up to 2 weeks..
4. medium or large orange-fleshed sweet potatoes.fresh lemon juice, divided.
Combine garlic and salt in a food processor.Process until very finely chopped, about 10 seconds, stopping to scrape down sides of bowl as necessary.
With processor running, drizzle in 5 tablespoons oil, and process until blended.Add 1 tablespoon lemon juice, and process until well combined, about 30 seconds, stopping to scrape down sides as necessary.