Chocolate and Peanut Butter Fudge

Its the season of santa,eggnog,carols and rumcake,yup its the holidays,and what better way to welcome the freezing weather and the joy of christmas cheer than by eating a pan of fudge.In Guyana an aunt of mine used to make fudge that was melt in your mouth perfect,it was never too sweet never too hard it was just little squares of heaven.

Before you go on,i must warn this is not any fudge this is like the superman i mean wonderwoman of fudges,and it has chocolate ANDD peanut butter in it.So i hope you get the massivness of this recipe before you go on.

Now with my family being away i've been trying to bring in as much holiday cheer as i can into the house,whether its wearing a hideous christmas sweater or learning to make eggnog,i'm trying everything.So making fudge seemed like a right of passage i just had to cross.Now i attempted a similar recipe for peanut butter and chocolate fudge combined,it was great except it would'nt set in the pan so hence turned out to be a peanut butter dip that everyone ate with pretzels and stuff.None the less it was yum but i knew i had to learn to make a good fudge and i had to make it right.

Now when i was looking for a good fudge recipe first thing i have to admit,i decided i was not going to go grocery shopping so i had to find a recipe which had all the ingredients and flavours i wanted.Next when you are looking for a recipe always specify the texture,i wanted a soft fudge because when i see the tough jaw breaker fudge i'm more tempted to throw it at someone than eat it.This fudge the best part is you put it in the fridge it becomes tough but yet edible (without breaking any teeth) or you can leave it out and get a chewy fudge.

This fudge may seem intimidating but trust me it is worth it,i am not a person to eat alot of my own food,but it's simple so delicious and trust me when you make it everyone will think you're a professional.And heres a secret i always tell people when working with chocolate,always use something that tastes really good and is a good quality one.I used hersheys for my base,but you can use any dark chocolate.I am in love with the combination of peanut butter and chocolate soo this just feels like my version of a square of heaven.

Ingredients:

1 tin sweetened condensed milk

1 1/2 tbsps butter

1 1/2 tbsps creamy peanut butter

2 1/4 cups grated chocolate

RECIPE:

1.  Heat a small pan, add peanut butter and 3 tbsps of condensed milk. Stir to make a smooth creamy mixture on a very low flame. Turn off flame. Allow to cool for a few mts.
2. Melt chocolate in a double boiler. Alternately, heat a stainless steel vessel with about an inch of water, bring to a boil and lower the flame completely. Over the stainless steel vessel, place another vessel (the bottom of this vessel should not touch the water of the stainless steel vessel) such that is rests on the rim of the lower vessel. Place the grated chocolate in the upper vessel. The chocolate will melt due to the steam released from the hot water. Keep stirring till the chocolate melts completely.
3. Turn off the flame, remove the vessel which has the melted chocolate and keep it aside.
4. Take a square baking pan, grease and line with parchment/butter paper such that the paper is longer than the pan. (Once the fudge is set, its easy to lift out the fudge with the ends of the parchment paper). Pour the creamy peanut butter mixture and spread all over to form a thin layer. Use a flat spatula to spread it out evenly.
5.  In another pan, add 1 1/2 tbsps butter and let it melt on low flame. Add the remaining condensed milk and mix. Add the melted chocolate and keep stirring for appprox 2-3 mts.. Turn off heat.
6. Over this layer, pour the chocolate mixture and allow it to spread all over the pan evenly using a spatula. Let it cool before setting it in the fridge. (I use a large bowl filled with 1 1/2 cups of cold water to place the baking pan so that it cools down before placing in the fridge to set).
7. Once it cools, cover the baking pan with a plastic wrap and set in fridge for 3-4 hours.
8. After the fudge is set, remove from fridge. Using the ends of the parchment paper, lift it out of the baking pan and place on a plate. Cut into squares and store in an air tight container. It will stay for 3-4 days.

Recipe credits:http://www.sailusfood.com/2011/06/27/chocolate-fudge/
Note:I doubled the quantity of the peanut butter layer because thats the way i like it,but you can stick to the recipe if you wish.And i flipped the flavours unstead i made the chocolate first and peanut butter later.But it's all up to you

Finally i would like to give a hugeee shout out to all my  awesome friends and family for all the suport and being my guinea pigs and allowing my to increase your blood sugar levels.You guys are amazing

Enjoy the holidays guys,be good to one another.

STAY SWEET!