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.

Oreo Divinity

At Christmas time, my Dad always made Divinity. It was always one of my holiday favorites. I figured I would make it again and keep the tradition going. I also saved some to give to my Dad when I see him next. I think he will be surprised. 

Without Oreos

I remember when my Dad made this dessert, no kids were allowed in the kitchen. The syrup gets really hot. I should also warn you that my sister has burned out a mixer making this recipe. I think it is worth all of the trouble especially since I'm making it only once a year. If you are going to make this recipe, a dry day is idle since the humidity will affect the candy.

With Oreos

Oreo Divinity
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water (on humid days use 1 Tbsp less of water)
2 egg whites
1 tsp vanilla
2/3 cup broken pecans 
1 cup crushed Oreos

Directions:

1. Stir sugar, corn syrup, and water over low heat. Continue stirring until the sugar dissolves.
2. Stop stirring and allow the syrup to reach 260 degrees on a candy thermometer.
3. In a mixer bowl, beat the egg whites until stiff peaks form.
4. Continue beating while pouring the hot syrup in a thin stream into the egg whites. 
5. Add the vanilla and beat until the mixture becomes slightly dull.
6. Fold in the nuts.
7. Drop the mixture onto wax paper from the tip of a greased spoon.
8. Let harden for about ten minutes.
9. Roll the divinity into the crushed Oreos.

Recipe adapted from Betty Crocker. 

My daughter's creation

Did you already know.......
-Divinity means a deity.
-Divinity also means the state of being divine.
-The Harvard Divinity School is a school of religious and theological studies.