Creamy Double Fudge

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Line an 8x8 inch (20cm) square pan with parchment paper, leaving an overhang on two sides to act as handles.

   Ongeveer 2 min

   Tip van de kok: This will make it much easier to remove the fudge from the pan later.

2. 2

   In a medium microwave-safe bowl, combine the peanut butter chips and the sweetened condensed milk designated for the peanut butter layer.

   Ongeveer 1 min

3. 3

   Microwave on high for 60 seconds, then remove and stir thoroughly with a spatula.

   Ongeveer 1 min

   Tip van de kok: The chips won't look fully melted yet, but stirring helps distribute the heat.

4. 4

   Continue microwaving in 20-second intervals, stirring well after each one, until the mixture is completely melted and smooth.

   Ongeveer 2 min

   Tip van de kok: Be careful not to overheat the mixture, as it can seize.

5. 5

   Stir in the vanilla extract and optional salt for the peanut butter layer until fully combined.

   Ongeveer 1 min

6. 6

   Pour the peanut butter mixture into the prepared pan and spread it into an even layer using the spatula.

   Ongeveer 2 min

7. 7

   In a separate clean, microwave-safe bowl, combine the semi-sweet chocolate chips and the remaining sweetened condensed milk for the chocolate layer.

   Ongeveer 1 min

   Tip van de kok: Using a clean bowl prevents the chocolate from seizing.

8. 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.

   Ongeveer 2 min

9. 9

   Stir in the vanilla extract and optional salt for the chocolate layer.

   Ongeveer 1 min

10. 10

    Carefully pour the chocolate mixture over the peanut butter layer and spread gently to create an even top layer.

    Ongeveer 2 min

    Tip van de kok: Work quickly as the fudge will start to set.

11. 11

    Refrigerate for at least 2 hours, or until the fudge is completely firm.

    Ongeveer 2 uur

12. 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. 13

    Use a large, sharp knife to cut the fudge into small squares to serve.

    Tip van de kok: For cleaner cuts, run the knife under hot water and wipe it dry between slices.