Microwave Chocolate Fudge

Quick, easy and delicious! Try it!

Microwave Chocolate Fudge

4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, diced
1/4 cup chocolate milk
2 teaspoons pure vanilla extract

Line a loaf pan with plastic wrap or aluminum foil. Lightly spray with non-stick cooking spray.

In a large, microwave safe bowl, place the powdered sugar and unsweetened cocoa powder. Whisk together well with a whisk until combined and lump free.

Add in the diced unsalted butter and the chocolate milk.

Place in microwave and microwave on high for 90 seconds.

Remove and stir. Add in pure vanilla extract and stir together.

Place back in microwave for 30 seconds.

Remove and stir. Add up to 3/4 cup more powdered sugar to reach desired consistency.

Pour into prepared pan and smooth out the top.

Place in the refrigerator to chill for no more than 60 minutes.

Remove, unmold and cut into pieces.

Creamy Peanut Butter Fudge

A CREAMY version of my favorite peanut butter fudge. This is beyond amazing!

Creamy Peanut Butter Fudge

4 cups confectioner’s sugar
1/3 cup milk
2 tablespoons butter
1 cup smooth peanut butter

Line a 8×8-inch square baking pan with aluminum foil. Spray with non-stick cooking spray.

In a large bowl place the confectioner’s sugar, milk and butter. Microwave on high for 2 minutes. Remove and beat well. Microwave on high an additional 30 seconds.

Beat in smooth peanut butter.

Pour into prepared pan and smooth out the top. Allow to sit for about 2 hours before cutting and enjoying.

Easiest Peanut Butter Fudge Ever

Simply the easiest peanut butter fudge ever! Only two ingredients. Try this!

Easiest Peanut Butter Fudge Ever

1 pound white almond bark
1 cup smooth peanut butter

Start by greasing an 8-inch square baking pan.

In a large microwave safe bowl melt the white almond bark. Stir until smooth and creamy. Be watchful that it does not burn.

Remove and stir in smooth peanut butter.

Pour into prepared baking pan.

Refrigerate for 1 hour.

Remove, cut and serve.

Vanilla Fudge

Looking for something different than the typical chocolate or peanut butter fudge? Why not try vanilla fudge! It’s scrumptious!

Vanilla Fudge

4 cups white granulated sugar
2 sticks unsalted butter, soft
14 oz can sweetened condensed milk
3/4 cup whole milk
2 tablespoons light corn syrup
2 teaspoons sea salt
2 teaspoons pure vanilla extract

In a large pot over medium high heat combine white granulated sugar, soft unsalted butter, sweetened condensed milk, whole milk, light corn syrup and sea salt. Stir everything constantly while the mixture comes to a boil. Once at a boil, stir constantly, for 12 minutes – or until the mixture has reached softball stage.

Remove from heat and stir in pure vanilla extract. Hand beat for a few minutes.

Pour mixture into bowl of a stand mixer fitted with whisk attachment – or use electric hand beater and new bowl. Beat on medium high speed for 7 minutes.

Remove and pour into greased 9×13-inch pan. Smooth out the top. Place into the refrigerator for 1 hour. Remove and cut.

CHEW THIS! Fluffernutter Fudge

Fluffernutter Fudge

Fluffernutter Fudge.JPG

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 16th 2018 edition. By: Blaise Doubman

Fluffernutter Fudge
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?

Fluffernutter Fudge

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!