Peanut Butter and Chocolate Fudge

For some reason, I associate fudge with Christmas. I really do not eat it any other time of the year. I will admit I normally buy it then make it. This recipe I figured I would try. Well, I think I really needed to let the chocolate fudge set a little longer before adding the top peanut butter layer. It didn't matter since it still tasted good. Next time, I'm going to try placing the peanut butter layer on the bottom to see if it made a difference. I would recommend this recipe for an at the house recipe and not a recipe to serve for company since it has a great taste but the chocolate layer doesn't set as hard as the peanut butter.

Peanut Butter and Chocolate Fudge
Chocolate layer:
8 oz. Baker's Semi-Sweet Chocolate Baking Chocolate Squares
10 oz. sweetened condensed milk
2 tsp vanilla

Directions:

1. Line an 8 inch square pan with parchment/wax paper.
2. In a microwave safe bowl, microwave the chocolate and condensed milk for 2 minutes.
3. Stir and continue to microwave for another 30 minute increments until the chocolate has melted.
4. Add the vanilla and mix. 
5. Spread the mixture into the square pan (or on top of the peanut butter layer if you decided to make the peanut butter layer first).
6. Allow to harden overnight before making the peanut butter layer. 

Peanut butter layer:
10 oz. peanut butter chips
10 oz. sweetened condensed milk
1 Tbsp peanut butter

Directions:

1. In a microwave safe bowl, microwave the peanut butter chips, condensed milk, and peanut butter for one minute.
2. Stir well and add on top of the cooled chocolate layer (or on the bottom of the prepared pan if the peanut butter layer will be first).
3. Refrigerate for 2 hours or until firm before cutting into desired size.

 Recipe adapted from My Recipes.com and here.

One year ago...........................Candy Cane Marshmallows.
Three years ago......................Boozy Bourbon Chocolate Cupcakes. 

Did you already know............
-Fudge was created in America but unknown. 
-Fudge and caramel differs because of temperature.
-It is believed fudge was created when a batch of caramels were messed up.

Easy Chocolate Fudge

Fudge has always been a special treat around the holidays. When I enter a candy store, I will occasionally choose it over the other treats. So when I saw this recipe, I decided to make it. All I had to use was a microwave. It was that easy. I will tell you this is very good.

 The recipe calls for nuts so I didn't argue while I mixed it into the chocolate. I guess you could try it without the nuts. My husband wish I had tried making it without nuts since he isn't a big fan of them. Yes, he loves peanut butter but he doesn't eat nuts. I guess it is the same as liking pickles but not cucumbers. Or liking salsa but not tomatoes? Or liking humus but not beans? If you can think of any, you can continue my comparison.

Baker's Classic Chocolate Fudge


8 (1 oz square) Baker's Semi-Sweet Chocolate Baking Chocolate Squares
1 (14oz) can sweetened condensed milk
1 cup chopped pecans
2 tsp vanilla


Directions:

1. Line an 8 inch square pan with parchment or microwave wax paper.
2. Microwave the chocolate and condensed milk** in a microwave safe bowl for 2 minutes.
3. Stir and microwave for another 30 seconds to 1 minute until all the chocolate is melted.
4. Add the vanilla and mix.
5. Fold in the nuts until incorporated.
6. Spread the batter into the square pan.
7. Refrigerate for two hours or until the fudge is firm. 
8. Remove from pan and cut into desire size or slab.

**I used probably about 10 oz. of the can and the recipe was great.
Recipe adapted from the recipe located inside the Baker's Semi-Sweet Baking package.

Did you already know..........
 -Fudge originated in America.
-Many colleges have their own version of a fudge recipe like Vassar college and Wesley college.
-Michigan is suppose to be the fudge capital.
-Fudge should be stored at room temperature in an air tight container.