Cocoa Peanut Butter Fudge2:41:00 PM
When I was in college, I had a friend named Susan. She had a philosophy regarding dessert. Basically, if it wasn't chocolate, then it wasn't dessert.
More power to you if you can use the microwave to make this fudge recipe, but if you're like me, and view chocolate too precious a commodity to waste, then my version of this recipe uses the tried-and-true method of making fudge in a double boiler. And honestly, if you start boiling the water before you gather your ingredients, it really won't take more than 10 minutes longer than the microwave version.
My version of this recipe also doesn't use sea salt for garnish like Robyn's does. I used cocoa for garnish (more chocolate the better, right?). I also thought it would be nice to garnish with chopped dry roasted peanuts.
1 cup creamy peanut butter
3 tablespoons of unsalted butter
1 14 ounce can of sweetened condensed milk
1/2 teaspoon vanilla
cocoa (or other garnish)
Start a small pot of water boiling, or a double boiler. If you don't have a double boiler (which I do not) you will need a metal bowl that will fit on top of the pot.
Once the water is boiling, add chocolate, peanut butter and butter to the metal bowl (or double boiler insert) and set on top of boiling water. (The bottom of the bowl should not touch the boiling water.) Stir constantly until melted.
Pour into the prepared pan. Smooth by gently tapping the pan on your counter.
Put back into your freezer for about 30 minutes, and then cut. I used a bench scraper to cut my fudge, and it worked great. Cut into 1 inch squares and then use the parchment to lift out of the pan. Store in an airtight container in the fridge.
If you're looking for a quick sweet treat to take to a party tonight (you know, before all those resolutions kick in), this is the treat for you. Especially if you believe it has to be chocolate to be a dessert.
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