Peanut Butter Chocolate Fudge

PB Chocolate Fudge

Hello everyone!

I’m so sorry I’ve been away for so long. It turns out that my clinical training is very absorbing (and friggin’ wonderful!!!). But when I get one or two relax days, I’m missing baking very much! So I made fudge! Not any fudge, no, PB chocolate fudge. I don’t need to tell you that it is SOOOOO good! And, it’s a foolproof recipe. Your fudge won’t get burned and you don’t need a thermometer!

PB-fudge

Peanut Butter Chocolate Fudge
Recipe adapted from All recipes
Yield : about 40 squares

Ingredients

  • 2 1/4 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 cup peanut halves
  • 1/2 cup creamy peanut butter (I used natural PB, but it was too runny. You could also mix it with powdered sugar to get a sweeter PB)

Preparation

  1. Line an 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. On a double boiler, melt chocolate chips with sweetened condensed milk until chocolate is entirely melted; add vanilla and peanuts
  3. Spread the fudge into the pan. Chill until firm.
  4. Spread the peanut butter. Chill or freeze (it helps getting clean squares when you cut!).
  5. Use the overhang to get the fudge out of the pan. Cut into squares.

Cookie and Cream Fudge

Cookie and Cream Fudge

Hello

:D

School is over and I can bake!!!! I can also de-stress and relax (well, as much as you can relax in the Holidays). A couple of fudge recipes were waiting in my To Do List  and Christmas is the best time to make them (as you may see, the last 3 posts are fudges and there is still about 10 other fudge recipes I haven’t tried yet!). So here are the cookie and cream fudges. They are divine but you have to like white chocolate !

Cookie and Cream Fudge

Cookie and Cream Fudge
Recipe adapted from Eagle Brand

  • 18 oz. white chocolate
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (about 20 cookies) oreos, coarsely crushed
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. On a double boiler, melt white chocolate with sweetened condensed milk and salt.
  3. Remove from heat, add vanilla and cookies.
  4. Pour in prepared pan and chill for 2 hours. Remove from pan using the parchment paper overhang. Cut into squares.

Cookie and Cream Fudge

Chocolate Turtle Fudge

Chocolate Turtle Fudge

Hello everyone!

I have just 2 things to say today :

– I’m finishing my school paper in a couple of hours and then school is over for the Holidays

:D
So you can expect multiple Christmas baking posts for which I am totally late (because of the aforementioned school
;)
)

– This must be the best fudge ever. I didn’t know I liked Turtles that much, but I’m totally hooked!!! They must be even better with  homemade caramel, but knowing my skills in this area, I didn’t take the chance!

Chocolate Turtle Fudge

Homemade Turtle Fudge
Chocolate fudge recipe adapted from All recipes
Turtle part and assembly from Premeditated Leftovers
Yield about 48 pieces

  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 12 – 16 oz. caramels
  • 2 tablespoons water
  • 1½ cups pecan pieces
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. Place the caramels and water in a microwave safe bowl.
  3. On a double boiler, melt chocolate chips with sweetened condensed milk; add vanilla.
  4. When the fudge mixture is about to be ready (chocolate almost melted), place the bowl of caramels in the microwave and heat on high for a total of 3 minutes. Stir after each minute interval. Once melted, stir in pecans. Set aside.
  5. Pour half of the fudge into prepared pan. Spoon the caramel pecan mixture over the fudge. Spoon remaining fudge over the top (reheat if necessary). Chill in refrigerator until firm, about 2 hours.
  6. Keep refrigerated and enjoy!

Chocolate Turtle Fudge

Chocolate Pistachio Fudge

fudge-pistachio2

Hello everyone!

It’s been a long time! Hope you didn’t miss me too much

:D
I lived without my computer (but have been wandering from computer to computer) for a whole month. I lost my data from August (my last back up) to Halloween (it broke on my best Holiday huh!). So I lost all my photos from my Halloween Party. It sucks, but I’m happy I didn’t lose too much (with school and all!). On the same week my car got stolen (an old and almost worthless car, but very useful to me!). It wasn’t my week!

On a better note, I can’t wait getting in Christmas mood. But with the end of semester coming, there is just not much time! All the baking I could do if I wasn’t studying! Like we said when we were young “when your hobby get in the way of your school, drop school!”. Yep very mature, and not happening! Sometimes you have to choose between a far off reinforcement or an immediate one. But hey, I’ll graduate in almost 4 years so in the meantime let’s get an immediate reinforcement or I’ll never get there! So I made fudge! I made pistachio fudge just because they were cute and made me think of Christmas

:D
Hope you’ll like them!

Oh and before the recipe, I really liked Daring Baker’s November challenge. I was very sorry to miss it because I had a great idea for a Charlotte I wanted to make. I’ll try it another time!

Have a great week dear readers

:D

Chocolate Pistachio Fudge

Chocolate Pistachio Fudge
Adapted from BBC

  • 12 oz semisweet chocolate, chopped
  • 1 can (14oz) condensed milk
  • 1 oz butter
  • 1 teaspoon vanilla
  • Pinch salt
  • 5¼ oz unsalted pistachios, shells removed
  1. Place the chopped chocolate, condensed milk, butter and salt into a pan over low heat and stir until melted and well combined.
  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
  3. Add the nuts to the melted chocolate mixture and stir well.
  4. Pour the mixture into a square tray, smoothing the top with a wet palette knife.
  5. Let the fudge cool, then refrigerate until set.
  6. Once cut, the fudge can be kept in the freezer – eat straight away.

Chocolate Pistachio Fudge

Marbled Mint Chocolate Fudge

Marbled Mint Fudge

Hi everyone,

Christmas is coming real fast and I am far from ready! School is over though so I will be working on that matter!

I discovered Bloglovin this week and I love it! So far it’s the easiest RSS reader I’ve tried. We can “like” the posts so now I don’t have to add 50 posts a day in my bookmarks; much more easy

;)
You can follow me there too!

I had these fudge in mind for a while. I had tried those in a candy factory and loved them! They had all sorts of flavors so I might be doing some other fudge soon! They are really delicious! I had trouble doing the marbled design on top because the mixtures solidified real fast. You will have to be super quick to achieve a great design!

belleV

Marbled Mint Chocolate Fudge
Adapted from All recipes

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white chocolate
1 tablespoon peppermint extract

Directions (updated on 2012-11-15)

  1. Line a 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. (Do this step and the next at the same time) On a double boiler, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.
  3. In a double boiler, melt white chocolate with remaining sweetened condensed milk. Add peppermint extract and green food coloring.
  4. (For this step, the faster you go the better because the fudge sets real fast and you won’t be able to do the marble pattern otherwise) Reserve about 4 tablespoons of the chocolate chips mixture and spread the rest into the pan. Add the green peppermint fudge on top. Add here and there the reserve chocolate chips mixture and then run a knife at the surface of the fudge to create the marble effect.
  5. Chill for 2 hours or until firm. Use the overhang to get the fudge out of the pan. Cut into squares. Store leftovers covered in refrigerator or freeze them

belle3