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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.


pb-choc-fudge-close

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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nutella ice cream in dishes

Nutella Ice Cream (no ice cream maker!)

A hands-down winner in the “Sugary As Fucking Fuck” category!  WOW is this a sugar-packed powerhouse of sweet, sinful creaminess. And on top of that, this is fast to prepare and you don’t need an ice cream maker – just a few hours in the freezer.

I try to wait to taste my creations for the first time on film… but it’s ice cream and I’m not waiting.  So I immediately scarfed down 2 scoops of this luscious stuff and then passed out for 12 hours.  I’m pretty sure I spiked my blood sugar so high that I went into a coma.  I don’t recommend 2 scoops – stick with 1.

nutella ice cream in dishes

With that said, this stuff tastes GOOD.  A couple of my friends have told me this is one of the best things I’ve ever made.  Which is slightly insulting given that it took about 10-15 minutes of work plus a little elapsed time in the freezer to make it.  Why do I even try?

One proviso here – this stuff melts VERY quickly.  You’ll still be shoveling it into your mouth as it disintegrates, but the pretty presentation doesn’t last very long. It might firm up a little more if you use less Nutella than I added in the video – I’m guessing the oiliness of the Nutella and possibly the extra sugar makes for a softer texture.  Also, maybe it wouldn’t cause a coma anymore.

nutella ice cream in spoon

This recipe turns making ice cream into a total no brainer, as long as you have room in your freezer for the container.  Which I did not.  Consequences of my food hoarding tendencies. So it’s super fast to make, and then you have to spend another 15 minutes cleaning out your whole freezer before you can actually finish the recipe.  But hey, I needed an excuse to clean out the freezer, right?


Print Recipe
Nutella Ice Cream (no ice cream maker!)
No ice cream machine needed to make this fast, easy Nutella ice cream. This is sweet and creamy and will fulfill all your fantasies. If you're into that kind of thing.
Prep Time 0 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
pints
Ingredients
Prep Time 0 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
pints
Ingredients
Instructions
  1. Mix condensed milk and Nutella in a bowl until completely combined.
  2. In a separate bowl, whip cream to stiff peaks.
  3. Stir about 1/3 of the whipped cream into the Nutella mixture to lighten the texture, then gently fold in the remaining whipped cream being careful not to deflate the mixture too much.
  4. Pour mixture into a container and freeze for several hours or over night.
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