Creamy Double Fudge
A simple, no-bake fudge with two distinct layers: one of rich chocolate and one of creamy peanut butter. This recipe uses the microwave for quick and easy melting, resulting in a smooth, decadent treat that sets up perfectly in the fridge.
En original opskrift af Forkin
- Tid i alt
- 2 t. 20 min.
- Portioner
- 16
- Sværhedsgrad
- Nem
Allergenoplysninger: kan indeholde mælk, jordnødder og soja. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Peanut Butter Layer
- 170 gpeanut butter chip
- 200 gsweetened condensed milk
- 0,5 tsk.vanilla extract
- 1 knivspidssalt(valgfrit)
Chocolate Layer
- 170 gsemi-sweet chocolate chip
- 197 gsweetened condensed milk
- 0,5 tsk.vanilla extract
- 1 knivspidssalt(valgfrit)
Udstyr
microwave · microwave-safe bowl · 8x8 inch square pan · spatula · parchment paper · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Line an 8x8 inch (20cm) square pan with parchment paper, leaving an overhang on two sides to act as handles.
Ca. 2 min.
Kokkens note: This will make it much easier to remove the fudge from the pan later.
- 2
In a medium microwave-safe bowl, combine the peanut butter chips and the sweetened condensed milk designated for the peanut butter layer.
Ca. 1 min.
- 3
Microwave on high for 60 seconds, then remove and stir thoroughly with a spatula.
Ca. 1 min.
Kokkens note: The chips won't look fully melted yet, but stirring helps distribute the heat.
- 4
Continue microwaving in 20-second intervals, stirring well after each one, until the mixture is completely melted and smooth.
Ca. 2 min.
Kokkens note: Be careful not to overheat the mixture, as it can seize.
- 5
Stir in the vanilla extract and optional salt for the peanut butter layer until fully combined.
Ca. 1 min.
- 6
Pour the peanut butter mixture into the prepared pan and spread it into an even layer using the spatula.
Ca. 2 min.
- 7
In a separate clean, microwave-safe bowl, combine the semi-sweet chocolate chips and the remaining sweetened condensed milk for the chocolate layer.
Ca. 1 min.
Kokkens note: Using a clean bowl prevents the chocolate from seizing.
- 8
Repeat the melting process: microwave for 60 seconds, stir, then continue in 20-second bursts until the chocolate is melted and the mixture is smooth and glossy.
Ca. 2 min.
- 9
Stir in the vanilla extract and optional salt for the chocolate layer.
Ca. 1 min.
- 10
Carefully pour the chocolate mixture over the peanut butter layer and spread gently to create an even top layer.
Ca. 2 min.
Kokkens note: Work quickly as the fudge will start to set.
- 11
Refrigerate for at least 2 hours, or until the fudge is completely firm.
Ca. 2 t.
- 12
Once firm, use the parchment paper handles to lift the block of fudge out of the pan and place it on a cutting board.
- 13
Use a large, sharp knife to cut the fudge into small squares to serve.
Kokkens note: For cleaner cuts, run the knife under hot water and wipe it dry between slices.
Bevar den gode smag
Store in an airtight container in the refrigerator.
Serve chilled directly from the refrigerator.