Easy Chocolate Fudge Recipe/PB Fudge Question

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
Hey guys,

I recently made some really good fudge, using a quick and easy recipe, which called for:

1 1/2 cups semi-sweet chocolate chips
1/2 cups milk chocolate chips (added for smoothness, milkyness, more sugar! blah blah blah)
1 can condensed milk
Filler (i used marshmallows and cinnamon)

I was also wondering if by using the same concept I could make peanut butter fudge. In place of the semi-sweet chocolate chips, I would use peanut butter chips. I was hoping to replace the milk chocolate chips with peanut butter, but would the oil in the PB cause this to be a problem? Still using the 1 can of condensed milk.

Any advice, or in the case of the PB being a problem, alternate recipes that might ask for condensed milk - would be helpful.

Thanks


Zzyxk/goboenomo
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
I've been thinking of this for some time. I can't see any reason it wouldn't work. It would be especially nice if you could melt the chocolate and peanut butter chips separately and swirl them together at the end. Hmmmmm?
 

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
I've been thinking of this for some time. I can't see any reason it wouldn't work. It would be especially nice if you could melt the chocolate and peanut butter chips separately and swirl them together at the end. Hmmmmm?

Something to think about :eek:, thanks.
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
The only thing is I can't image making fudge without nuts, but maybe not this one.
 

babetoo

Chef Extraordinaire
Joined
Dec 14, 2007
Messages
14,336
Location
escondido, calif. near san diego
i make the chocolate recipe. also make a mint one using half of the chocolate chips and half mint chips.

the peanut butter one sounds yummy. i have some chips so will make. thanks
 

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
The fudge is done, cooling in the fridge. Swirled in some milk chocolate on the top. Can't wait! Nom nom nom.
 

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
Here's a piece of the fudge.
 

Attachments

  • IMG00003-20101206-0103.jpg
    IMG00003-20101206-0103.jpg
    45.5 KB · Views: 279

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
YUM! I'm glad to know it worked out. I'll have to try my swirl idea next time I make fudge, which will probably be soon since you've made me hungry for it.:LOL:

Let me know how the swirl goes. When I melted the peanutbutter chips, the peanut butter and the condensed milk together, it all kind of came together like a dough would. I put the chocolate on top and tried some swirling with a toothpick, but it just mangled the peanut butter underneath and brought small pieces to the top, more messy than swirly. I ended up just making the chocolate a thin top layer.
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Hmmm. The original idea I had was to melt the chocolate chips and the peanut butter chips separately and combine them in the dish, but now I'm not so sure.

One gal brought a Reese's flavored dish to work one Christmas. She told me the recipe and that it contained a jar of peanut butter, mixed with an equal amount of confectioner's sugar, spread that mix in a pan and topped with melted chocolate, but it's been a long time and I've never made it myself, so I'll have to look around the recipe sites to see if I can find something like it. I just know that it was very simple, and tasted exactly like Reese's Peanut Butter Cups.
 

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
Hmmm. The original idea I had was to melt the chocolate chips and the peanut butter chips separately and combine them in the dish, but now I'm not so sure.

One gal brought a Reese's flavored dish to work one Christmas. She told me the recipe and that it contained a jar of peanut butter, mixed with an equal amount of confectioner's sugar, spread that mix in a pan and topped with melted chocolate, but it's been a long time and I've never made it myself, so I'll have to look around the recipe sites to see if I can find something like it. I just know that it was very simple, and tasted exactly like Reese's Peanut Butter Cups.

I have used a recipe that calls for icing sugar on my baking thread.

http://www.discusscooking.com/forums/f10/goboenomos-baking-thread-29805.html

3rd recipe.
 

tinlizzie

Head Chef
Joined
Nov 21, 2009
Messages
1,989
Location
SW Florida
Hey guys,

I recently made some really good fudge, using a quick and easy recipe, which called for:

1 1/2 cups semi-sweet chocolate chips
1/2 cups milk chocolate chips (added for smoothness, milkyness, more sugar! blah blah blah)
1 can condensed milk
Filler (i used marshmallows and cinnamon)

I was also wondering if by using the same concept I could make peanut butter fudge. In place of the semi-sweet chocolate chips, I would use peanut butter chips. I was hoping to replace the milk chocolate chips with peanut butter, but would the oil in the PB cause this to be a problem? Still using the 1 can of condensed milk.

Any advice, or in the case of the PB being a problem, alternate recipes that might ask for condensed milk - would be helpful.

Thanks


Zzyxk/goboenomo

Re Can of condensed milk - forgive a Dumb Question: what size can? They make a little one as well as a big one.

Another DQ: What's meant by "filler"? Just add-in's, or do you layer the fudge & filler?

I'd like to try using this recipe as a top layer for a p.b. bottom layer using a recipe I already have.

And thank you.
 

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
Re Can of condensed milk - forgive a Dumb Question: what size can? They make a little one as well as a big one.

Another DQ: What's meant by "filler"? Just add-in's, or do you layer the fudge & filler?

I'd like to try using this recipe as a top layer for a p.b. bottom layer using a recipe I already have.

And thank you.

The cans are 300 mL.
Yes I meant add-in's. I finished some layered fudge (peanut butter/butterscotch fudge between 2 layers of chocolate fudge) with no add-ins.
 

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
The cans are 300 mL.
Yes I meant add-in's. I finished some layered fudge (peanut butter/butterscotch fudge between 2 layers of chocolate fudge) with no add-ins.

Here is said fudge.
 

Attachments

  • Fudge.jpg
    Fudge.jpg
    35.8 KB · Views: 246

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Ooooooooooooh I want some. That was a great way to get the flavors together without mixing. I'll have to try that. Adding to my list for Thursday shopping. I still have walnut pieces, but I don't think it would be necessary, nor especially good. You've already got the flavors going on.
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Here is said fudge.

Can you give me the recipe? I wondered that you had said condensed milk in your first post. I thought you used sweetened condensed milk in fudge. Please clarify.

I'm shopping tomorrow and want to get the right stuff.:chef:
 

Latest posts

Top Bottom