The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 16th 2018 edition. By: Blaise Doubman
Well, as of writing this column, I have still yet to figure out my Facebook problems. I thought I had them figured out, but I was wrong. Once things get ironed out and I have a link to share with all of you, I will share it. In the meantime, you can follow me on Instagram, Twitter and Pinterest all under the user name “blaisethebaker”. Moving on to talk about an edible update that I do have and can share; a new fudge recipe! I love fudge but hate messing with candy thermometers, boiling sugar and the complete mess and danger of it all. This recipe requires no extra candy equipment and can be made in less than 4 minutes! Seriously? Yes!
The Fluffernutter sandwich is popular across the US and I happen to love them! I highly recommend you try them fried, fabulous! Add a little sliced banana and you have a sandwich that Elvis himself would generously approve! I love making fudge and love the combination of peanut butter and marshmallow, so I decided to take a crack at the recipe I am sharing here today. The marshmallows really need to maintain their shape in this recipe and they will, so do not worry about cooling the microwaved mixture too much. The presentation of this fudge is fun too and people will go crazy for the taste! With only a handful of ingredients that you already have in your pantry, why not whip up some of this delicious fudge and have a Fluffernutter moment with me?
This fudge is best eaten the day it is made, which should not be hard to do!
1 stick (4 oz) unsalted butter, melted
1 bag (10 oz) peanut butter chips
1 bag (10 oz) miniature marshmallows
½ teaspoon pure vanilla extract
Pinch of salt
Start by lining a 9-inch square pan with aluminum foil and spray lightly with non-stick cooking spray.
In a large microwave safe bowl add the melted butter together with the peanut butter chips and microwave on high 90 seconds until the peanut butter chips are melted. Stir together until both ingredients are smooth and combined.
Add in the pure vanilla extract and pinch of salt, stirring to combine.
Add in the marshmallows and stir gently until the marshmallows are all coated.
Pour into the prepared pan and smooth out the top. Place into the refrigerator to chill for 2 hours. Remove and lift the fudge out of the pan using the help of the aluminum foil.
Cut into small squares and serve. Leftovers should be kept chilled in the refrigerator.
Ask and Answer: I received a few emails about my last column for my “Comforting Banana Bread” so I thought I would answer those questions here. Yes, you can freeze the loaf. Wrap tightly in plastic wrap, then in aluminum foil and place in freezer for up to 6 months. To thaw, simply remove from freezer and remove aluminum foil. Allow to come to room temperature by placing into the refrigerator or leaving on the counter in a cool place. You can also add walnuts, pecans, or even cashews to the mix. I would slightly toast the nuts first to “wake up” their flavors. This bread is also delicious served with strawberry jam for a unique flavor combination. Also feel free to take the thick slices and make a banana bread style french toast. Delicious!