So until I have a stove I feel confident in using, preferably one with the ability to simmer items and maintain temperatures, I will continue to make fudge the cheater’s way by using sweetened condensed milk.
I’m sorry Alton. Can I make it up to you when we go to see your show in February? (Let’s hope he says yes!)
Anyway, I decided to make fudge for the 7th week of the 12 Weeks of Christmas Treats because after cookies, fudge is the first Christmas related treat that I think of. You can never go wrong with a nice chocolate, butterscotch is tastier than you’d imagine, but to me, the holy grail of fudge is peanut butter. There is nothing more delicious that that tan square of peanut buttery awesome-ness. But for you combination lovers out there, I opted for a chocolate-peanut butter swirled version of happiness to share with you.
- 14 oz. can sweetened condensed milk
- 1 cup white baking chips
- 1/3 cup creamy peanut butter
- 1 1/4 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/8 tsp. salt
1. Line a 8×8 square baking pan with foil, bringing the foil up and over the edges of the pan.
2. Combine 1/2 cup of the sweetened condensed milk, white baking chips and peanut butter together in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Microwave in 20 second intervals if not smooth after the first minute.
3. Stir 3/4 tsp. of the vanilla extract until fully blended.
4. Combine the remaining sweetened condensed milk, semi-sweet chocolate chips and salt together in another microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Microwave in 20 second intervals if not smooth after the first minute.
4. Stir in the remaining 3/4 tsp. of vanilla extra until fully blended.
5. Alternate spooning heaps of the chocolate and peanut butter mixtures into the prepared baking pan. Once all of both mixtures is in the pan, use a knife to swirl, creating a marbled appearance. Pat down to smooth the top.
6. Transfer to the refrigerator and allow to chill for at least 1 hour or until firm.
7. Using the overlapping foil, lift the fudge out of the pan. Cut into 1″ squares. Remove foil and serve, or refrigerate in airtight containers, between layers of wax paper for up to 3 weeks.
Deeee-licious! I’m not sure I want to share this with anyone. I think I’ll just keep it all for myself. Thanks again to Brenda of Meal Planning Magic for hosting the 12 Weeks of Christmas Treats!