Last week I went to a Jim Gaffigan concert with my family. Is that the right word for a comedian – concert? A Jim Gaffigan show? Performance?
He was performing at a local venue called Wolf Trap. I have been going to events at Wolf Trap since I was young and I have been privileged to see some pretty cool artists including Ray Charles, Jewel, and Cubanisimo.
The venue at Wolf Trap is divided into two sections. Section 1 is the seated section by the stage. People here get a reserved seat and a roof over their head. They have a prime view of the stage and the performer. Section 2 is my favorite spot – it’s out on the lawn. Yes it’s difficult to see the stage, you’re sitting in the grass, and if it rains you’re screwed, but these cheap seats have an advantage – you can bring your own food.
That’s really the best thing about Wolf Trap. They let you bring your own food and alcohol – not something many concert venues allow. Usually you are forced to buy a $10 rubber hotdog when you get hungry at one of those places.
We arrived at Wolf Trap over an hour before the show was scheduled to begin. We spread out our big blanket, open a bottle of wine, and shared the picnic dinner my sister brought of subs, fresh fruit, coleslaw, chips, and potato salad. I was responsible of dessert – and I made Fudge.
I took my duty of dessert bringer seriously. I wanted something that I could pack in a picnic basket, didn’t require refrigeration, and would be easy to eat outside and in the dark. That took away anything that required a plate and fork. I also wanted something simple and familiar but unique enough to be special.
Enter Peanut Butter and Chocolate Fudge. The perfect bite for an outdoor concert. Or picnic. Or whatever – it’s Fudge, is there really a bad time for fudge?
If you haven’t made fudge before it is super simple to make. Even this double flavor one! The worst part is stirring it – for 5 minutes! That’s a really long time when you’re standing over a hot stove with a tired arm. But it is worth it, trust me.
Fudge only takes a couple of ingredients too. 7 to be exact. And I bet you already have the majority of them in your cubert at home.
The basic process is this: Mix sugar, marshmallow crème, evaporated milk, and butter in a large sauce pan and boil for 5 minutes, stirring constantly. Then you pour this molten mixture into chips of your desired flavor. In this case, peanut butter chips and chocolate chips. You then pour these mixtures into a lined 8×8 pan and let it cool.
The best thing about this recipe is that it is so versatile. You could use butterscotch chips, or white chocolate chips with some oreo pieces folded in. Or throw some sort of nut in there. You really can’t mess this up.
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- 2 ¼ cups granulated sugar
- 1 (7oz) jar marshmallow crème
- 1 (5oz) can evaporated milk
- ½ stick of butter
- 1 teaspoon vanilla extract
- Line an 8x8 pan with foil and spray with cooking spray. Set aside.
- Prep chips by placing the peanut butter chips in one large bowl and the chocolate chips in another large bowl. Set bowls aside.
- In a large sauce pan, combine sugar, marshmallow crème, evaporated milk, and butter. Cook over medium heat, stirring constantly until the mixture boils. Constantly stir for 5 minutes once it starts to boil. Remove from heat and stir in vanilla.
- Quickly pour half of the mixture into the bowl with the peanut butter chips and stir to fully melt the chips and combine. Pour this into the prepared pan.
- Take the other half of the marshmallow mixture and pour into the bowl with the chocolate chips stirring well to make sure everything is combined. Pour this chocolate mixture on top of the peanut butter layer already in the pan.
- Let the fudge sit at room temperature (or if you’re in a hurry in the refrigerator) until completely cool. Cut into small squares.