You asked for it!
Do you love peanut butter and chocolate as much as I do?
This is so not diabetes friendly and that's exactly why it's worth a post. I mentioned awhile back that I make a real mean peanut butter chocolate fudge. And I do! Everybody in my circle of friends and family know this all too well. They all Ooooh and aaaah when I bring it over.
It's TOO easy to make, and that's the problem. For awhile there, there was never a time where I didn't have some of this in my fridge all the time. And everybody coming over to my house knew.
You will most likely hate me the first time you make it, so that's your warning should you choose to venture down this road. Hey, can't say I didn't warn you!
I have NO idea how to bolus for it. Just bolus a lot.
The pieces to the delicious puzzle
Step 1: melt chocolate and milk on LOW heat. If you've ever fucked up melting chocolate then you already know this. Seriously, you are committing chocolate murder if you turn the stove up any higher than 2. I can't handle chocolate murder.
Also, this is the only pot I have in my possession, I would recommend using a bigger one if you choose to make the double recipe (like I do).
As Bob Marley would say, "Stir it up!"
Liquidy melty chocolatey and sweetened condensed milky goodness
There's only ONE way to make this chocolatey goodness even gooder! Add peanut butter.
Mix it up. I like my fudge to have big chunks of peanut butter in it so I only mix it a little bit.
Pour the goodness into a foil lined whatever. See actual directions below to know what a "whatever" is.
Um... I couldn't help it. My blood sugar crashed shortly after this so I didn't feel so guilty for totally cleaning off that spoon
Into the fridge for a very long time. Like, overnight.
That's 1,662 grams. 1.6kg, 3.7lbs of GOODNESS. Can anybody carb count THAT? That's one dense brick of carb hell!
See nice big chunks of peanut butter? MMmmmmmm.....
So I made a double batch as I often do and I use a loaf pan. That is my "whatever". The original recipe asks for an 8" square pan and cools MUCH faster. I find it easier to cut from a loaf pan. Oh and I also double the peanut butter. I found the first time I made it that it tasted too much like chocolate and not enough like peanut butter. Just my thoughts.
The ORIGINAL recipeIngredients:
8oz semi-sweet chocolate
1/4 cup peanut butter
1 can sweetened condensed milk
1 tsp vanilla extract
20oz semi-sweet chocolate
1 spilling-over-the-edge cup of peanut butter
2 cans sweetened condensed milk
2 tsp vanilla extract
Directions for ORIGINAL recipe:
heat up chocolate and milk in a double boiler or if you don't have one, in a pan on low heat. Once all melted, add the vanilla and stir in. Then add peanut butter, mix it to desired consistency. Put in 8" square foil-lined pan. Refrigerate for a couple hours.
Trust me, you will HATE me.