Category: Candy

pb-choc-fudge

Peanut Butter Chocolate Fudge

Fudge and I have a long, intense history.  When my family went to the beach, or an amusement park, or anywhere else where you’ll find tacky refrigerator magnets for sale, there was ALWAYS a place that sells fudge.  And I ALWAYS wanted fudge.  It’s dense and rich and creamy and it tastes like forbidden love.

pb-choc-fudge-bite

But traditional fudge is a giant pain in the ass to make.  It’s finicky and annoying and requires a lot of stirring and you never know when you’re going to put a bunch of time and effort and ingredients into that pan and end up with a horrible, separated, grainy mess.  As much as I love fudge, and as many times as I tried to make it, I never felt confident that it wasn’t going to fail.

And then one day I found a recipe online for mint chocolate fudge that had 3 ingredients: condensed milk, andes mints, and chocolate chips.  I made it, convinced it would taste like shit… but it was spectacular and here we are today.


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The third best thing about this fudge (to review, #1 is that it’s delicious and #2 is that it’s easy) is that it makes a TON of fudge.  You can share this fudge at a party for 40 people and everybody who wants it can have some.

pb-choc-fudge-containers

Throw the cut up fudge into some glass containers with the layers separated by waxed paper and when you walk into the party – INSTANT HERO!

Of course, if you just want chocolate fudge, you could stop after the first two steps in the recipe below (though I would add a teaspoon of vanilla to the mixture).  That is a totally acceptable plan.  You could make the chocolate fudge and swirl come caramel into the top once you have it in the pan to cool.  You could throw some nuts in there if you have no taste whatsoever – nuts do NOT belong in fudge!

This basic recipe is ridiculously versatile.  Knock yourselves out and let me know how it goes.


Print Recipe
Peanut Butter Chocolate Fudge
Fudge is notoriously finicky to make, but this simple, microwaved mixture of condensed milk and a few other ingredients makes a no-fail, sweet, creamy, dense, gorgeous fudge. Do it.
Cook Time 15 minutes
Passive Time 2 hours
Servings
pieces (ish)
Cook Time 15 minutes
Passive Time 2 hours
Servings
pieces (ish)
Instructions
  1. Mix 1 can of condensed milk and the chocolate in a microwave-safe bowl. Microwave on high for 1 minute and stir. Microwave for 20 second intervals, stirring in between, until mixture is completely smooth.
  2. Pour chocolate fudge into a silicon pan and spread in an even layer. (If using a standard pan, grease it or line with foil, parchment or waxed paper before pouring fudge.)
  3. Mix 1 can condensed milk with the peanut butter chips in a microwave-safe bowl. Microwave on high for 1 minute and stir. Microwave for 20 second intervals, stirring in between, until mixture is completely smooth. Stir vanilla and salt into the peanut butter mixture.
  4. Pour the peanut butter fudge over the chocolate fudge and spread in an even layer.
  5. Refrigerate fudge until firm, 1-2 hours.
  6. Turn fudge out onto a cutting board and slice into pieces. Store in an air-tight container.
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grasshopper chocolates

Grasshopper Chocolates

Let me just start by saying DON’T MAKE THESE!

Jesus, what a waste of effort.  In fact, these little buggers (get it?) are the perfect illustration for why Sugary As Fuck exists.  Nobody’s got time for this idiocy.

Except me, apparently.

I was at a baking supply store and found a candy mold in the shape of grasshoppers.  I love me a grasshopper cocktail, and I thought it would be really funny to make grasshopper chocolates in the shape of grasshoppers.   I have a childish sense of humor, what can I say?

I have to admit, they do taste pretty good.  Not good enough to justify all that work, though.

But here’s the thing – the white chocolate mint ganache in the middle is fucking DIVINE.  I’ll make something with the rest of it that won’t encourage you to shoot yourself in the head and post it here soon.

If you really want to make these, and I can’t imagine why you would, here’s how you do it.

Print Recipe
Grasshopper Chocolates
These chocolates are a total pain in the ass to make. It'll take you forever and you only end up with 8 chocolates. On the bright side, the white chocolate mint ganache is delectable. Just eat that, or get creative with it.
grasshopper chocolates
Course Dessert
Cuisine Waste of Time
Cook Time 3 hours
Servings
chocolates
Ingredients
Course Dessert
Cuisine Waste of Time
Cook Time 3 hours
Servings
chocolates
Ingredients
grasshopper chocolates
Instructions
  1. Roughly chop mint and place in a heat proof container. Smash the mint with a muddler or other implement to release more oils.
  2. Heat cream to a simmer (don't boil) and pour over the mint. Let steep for at least 20 minutes.
  3. Melt compound chocolate and pour into cavities in chocolate mold. TAP THE MOLD on the counter several times to remove air bubbles and make sure chocolate gets into all corners.
  4. Dump chocolate out of the mold onto some parchment paper so you can scrape it up and reuse. Scrape extra chocolate off the top of the mold to get clean edges. Let chocolate shells set in mold while you prepare the ganache.
  5. Chop white chocolate and place in a bowl.
  6. Strain mint out of cream and press solids to get all the liquid out. Heat cream to a simmer (don't boil) and pour over the white chocolate. Let sit for 2 minutes.
  7. Stir chocolate and cream together, starting in the center of the bowl, to form the smooth ganache.
  8. Add creme de menthe and 4 drops of peppermint oil (or to taste) to the ganache and stir. Let cool.
  9. Fill chocolate shells with ganache - do NOT overfill, you still need to add chocolate to the tops. and place in freezer for 15 minutes to harden a bit.
  10. Re-melt your leftover compound chocolate and cover the ganache centers with chocolate. Scrape excess chocolate from the mold and let the chocolate set.
  11. Unmold chocolates, neaten up any rough edges, and use a dry brush to gild chocolates with green or gold luster dust.
  12. Eat one and enjoy, but still be super pissed that you spent 3 hours making 8 fucking chocolates.
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