World's Easiest Peanut Butter Fudge

History

The exact origins and first creator of the confection known today as fudge is widely debated, though by most accounts it was invented in the U.S. over 100 years ago. The most popular theory is that it resulted from a batch of caramels gone wrong, or "fudged", hence the name and the grandmotherly curse "Oh, fudge!". For two possible stories of how this came about check out the BBGees "History of Fudge Explained". 

 

Ingredients

For most candies and caramel, you do not cause crystallization. However, for fudge crystallization is required. The crystals are small enough that there is no grainy texture. Original recipes call for boiling mixtures of milk, cream, and sugar. They were also famously touchy; one had to use precise measuring, accurate temperatures, and constant stirring to achieve that perfect soft texture. Since not everyone has a candy thermometer, the recipes were adapted for home cooking to make the results easier and more reliable. Corn syrup, marshmallows, marshmallow cream, peanut butter, nuts, and sweetened condensed milk, among other ingredients, are included in various fudge recipes. The Nibble has a great article on the history and original fudge recipes.

Process

Almost all fudge recipes call for sugar, cream, and butter to be heated to the "soft ball" stage. This term, according to Exploratorium: The Science of Cooking, refers to how the mixture reacts when dropped into cold water, it will form a soft ball. This happens at 235-240F (110-116C) degrees. Other stages, determined by the highest heat the liquid reaches before cooling, include the Thread, Firm Ball, Hard Ball, Soft Crack, and Hard Crack stages.

In case you haven't had enough sweets during December, I discovered the world's easiest fudge recipe while at home. Now when you have that irresistible craving for the creamy sweet stuff, you don't have to run out to a store. Just pull two simple ingredients from the pantry and within minutes you have a gooey batch of the sweet stuff.

Recipe

Ready?
Ingredients:
1 jar peanut butter
1 jar icing (vanilla is best, but what the heck, go wild and try chocolate, or cream cheese)

Mix well. Microwave 2 minutes. Refrigerate until solid and cut into squares. 

Peanut butter, banana and Nutella sandwich

This was a spur of the moment creation while packing for a hiking trip. We were attempting a 14-er (peak higher than 14,000 feet) and it would be a 5-7 hour climb round trip. When I do long hikes I like more than just a few granola bars and trail mix. So I made a peanut butter sandwich, then noticed a banana on the counter about to go bad. Sliced that guy up and added it on top of the Jif. Then I remembered I had bought Nutella a few weeks before and it was in the refrigerator still, so that was the finishing touch on this butter, peanutty, fruity delight.

 

It was gooey, filling and delicious. Even after being smashed in a backpack with 2 water bottles for 3 hours. Might I suggest honey if you don't have Nutella, or a semi-melted chocolate bar. Maybe try some marshmallow fluff instead of the peanut butter if you're allergic. I bet peaches or pears would work well too, sliced thinly. I might need to go try all these combos now...

Simple breakfast muffin

This is one of my favorite 2-minute breakfasts. It has grains, fruit, protein and great flavor. Plus I think it's only 350 calories. I use:

1 Whole grain english muffin

1/2 banana

1 tbsp. Jif peanut butter

Toast the muffin (you don't have to) and slice up the banana. Put 1/2 tbsp. of peanut butter on each half. Then arrange the banana on top. Enjoy with your breakfast beverage of choice.