Some things, frankly, should not be easy.
This Microwave Chocolate Peanut Butter Fudge is one of those things. The fact that it is easy, is made using store cupboard ingredients and takes only 35 minutes from start to finish just means that it can be in my mouth within a blink.
Microwave Chocolate Peanut Butter Fudge
1.5 cups chocolate chips (I used dark chocolate, because that’s what I had, it would work with milk but not white)
1/2 cup sweetened condensed milk
1/4 cup peanut butter
Combine all ingredients in a microwave safe bowl.
Heat on full power for 30 seconds, then remove and stir.
Heat again for another 30 seconds, then stir again. Mixture should be smooth by this point, but you may need to microwave it 1-2 more times in 30 second increments depending on your microwave. You can also melt this mixture over a double boiler if you do not want to use a microwave. You need to be a little careful not to burn the mixture though or it will be grainy.
When mixture is smooth, pour into a suitable receptacle and refrigerate for 30 minutes or more. When ready to serve, cut into squares. Store extra fudge in refrigerator or freezer.
Ha ha, I love that last bit, store extra fudge in the freezer, bahahahahahah, extra fudge, who ever heard of that!
At least once a week, this sauce of “vegetabley” goodness emanates from my Thermomix. It is a concoction, so there is never a recipe, just a theory that most vegetables work in it.
Thanks to the Thermomix, it takes no more than 10 minutes from beginning to end, all that is required is a rough chop of the veges, all of which come from the beautiful box of goodness that gets delivered each Tuesday by Organic Angels.
Today the ingredients of the sauce are mushrooms, carrots, onions, zucchinis and tomatoes. There is also some salt and pepper and EVOO.
Method is roughly chop whatever veges you like, add to Thermomix bowl, chop on speed 9 for as long as it takes (it’s a sauce for me so I chop it till it’s mush). Then cook on Varoma, speed 1, for 10 minutes. Then blitz until a complete puree (if you like, if you want the sauce to have more texture omit the blitzing stage).
Tonight the sauce is being used in a pasta bake and I’m adding chorizo and penne. Next week it might be the basis of soup, the week after I might add some mince and make it a bolognaise. Sometimes it includes wine (if there is an opened bottle left on the bench).
Basically, it is a very versatile concoction and it’s one of the FWL kitchen staples.