APT21: Peanut Butter-Butterscotch-Chocolate Fudge
I only recently realized that fudge is super easy to make. Let me show you how!
- I found this video by accident. Catherine of Catherine’s Plates is a lovely woman. Her fudge recipe consists solely of two ingredients; peanut butter and frosting.
2. Follow the direction’s in Catherine’s video about combining these two ingredients.
3. Here’s where my signature style comes in. Separately, melt half a bag of Butterscotch Morsels and blend into the above mixture of peanut butter and frosting. You can add more Butterscotch Morsels, if you’d like, but I thought half a bag was sufficient. These morsels melt a little differently, slower, so have patience and don’t try to melt them with other ingredients. Just melt them on their own then fold into the base mixture.
4. Once these three ingredients are blended, add into the pan in accordance with the directions in the above video.
5. In a separate bowl or pan, melt a full bag of semi-sweet chocolate chips with half a cup of half-and-half. (You can try using a non-dairy or different dairy product, but I cannot guarantee the results.)
6. Once the top chocolate layer has melted and combined with the cream, spread on top of the base layer in the pan.
7. Refrigerate. I waited until the next day to remove from the fridge and cut into pieces. I wanted to guarantee that it had set and was ready to go.
8. You can store these in the freezer, it helps them travel better. But, enjoy them closer to room temperature.
Ingredients Summary:
- One 16–oz jar of peanut butter (creamy or chunky, whichever you prefer)
- One 16-oz jar of vanilla frosting
- One 11-oz bag of Butterscotch Morsels (using half, or more to taste)
- One 12-oz bag of Semi-Sweet Chocolate Chips
- 1/4 up of full fat Half-and-Half creamer
Inspiration:
I’ve listed to a radio show on Sirius XM with a guy named Ron Bennington for many years. A bakery who is also a fan of his show, Molly’s Cupcakes, created a cupcake in his honor based off the flavors of his favorite Philadelphia treat, Tastykakes. (I’m 99% certain that is the origin story.) So, when I learned about this fudge recipe, I decided to model it after this cupcake. Which, by the way, I did once have at the Molly’s Cupcakes NYC location a few years ago.
