How far can I possibly cook fudge before burning it?

This may not be an answerable question, and it requires a bit of a long story to explain, so I apologize in advance. But I'd appreciate any guesses.

I was making this recipe for fudge icing (scroll down to "for the icing" for ingredients and Step 6 for procedure) when I accidentally cooked the icing WAY too far. I'm not sure how hot it actually got, because my thermometer was bouncing around like crazy (that's what I get for using a cheap meat thermometer - lesson learned). But it smelled somewhat burnt, so I yanked it off the stove and desperately stirred it to smooth it out. It was SUPER thick, like slightly warm taffy, and my mom tasted it to see if I'd killed it. But she immediately told me to dump it into a glass dish and toss it in the fridge, which I did (and then proceeded to remake the icing - this time correctly).

Well, a couple hours later, we dug into what had become very firm, but INCREDIBLE-tasting brown butter fudge. That's the only way I can think of to describe it: roasty-toasty tasking fudge. Like dry aged steak in fudge form. It was uncommonly awesome--and I haven't been able to replicate it since, despite two attempts to do so with brown butter.

So, with all that being said: has anyone ever done or tasted anything remotely similar to this before? And does anyone have any tips on how to achieve it?

submitted by /u/Queequegs_Harpoon
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