Charlie smiled nervously and sat down on the edge of the bed. He was holding his present, his only present, very carefully in his two hands. WONKA’S WHIPPLE-SCRUMPTIOUS FUDGEMALLOW DELIGHT, it said on the wrapper.
– Charlie and the Chocolate Factory, Roald Dahl
We all have a favourite. Maybe you like your chocolate plain. Or maybe you’re more of a mixer; soft marshmallow, chewy fruity jellies, crunch of peanuts and a taste of coconut all rolled into creamy milkiness.
Hello rocky road.
Mine is a Reese’s Peanut Butter Cup. That perfect balance of creamy nuttiness and melting chocolate in one. Gah. Amazing.
Summers as a kid were filled with the anticipation of a visit to the Hershey Factory in Smiths Falls, Ontario, when we’d go to visit my grandpa. It was the ‘Chocolate Capitol of Ontario’. A sugar lover’s haven. And to me, a guarantee of peanut butter cups.
We’d do the tour just to watch as huge vats of smooth creamy intoxicating chocolate were mixed; drooled as it poured into moulds. Your eyes would take in as much chocolate as they could, as those milky rectangles of perfection were wrapped, boxed and ready to ship.
But the best part?
The best part was the store. There, dad would let us choose our favourites, where you could scoop and buy bags of broken chocolate. Cookies n’ Cream. Oh Henry! Bars. Hershey’s Kisses. Dad wasn’t much of a chocolate person, but he’d always come out with a golden box of these old fashioned licorice cigars, long narrow black cylinders with pink sprinkling at the tips. We had our favourites all picked out. And I’d always come home with those peanut butter cups.
So it’s not too surprising when it came time to make Wonka’s Whipple Scrumptious Fudgemallow Delight Chocolate Bar that I decided to add in a bit of peanut butter. It can’t be scrumptious without your favourite things in. It created a bar with this nutty smooth yet crunchy fudgy marshmallowy finish.
What I did make barely lasted a minute after it was photographed. Three pairs of hands came flying out and snatched it, snapping it into pieces and shovelling it into mouths.
Gulp. Slurp. Smack. Gone.
You’ll need a few things to make this version of Wonka’s Whipple Scrumptious Fudgemallow Delight Bar; baking milk chocolate, peanut butter
fudge and marshmallow crème and a chocolate mold.
The amount of chocolate you need will depend on the size of your mould and how many you’re making. I used about a ¼ of a bar to coat one chocolate mould. Start by melting the chocolate based off the back on it’s packaging. In my microwave, I snap a few pieces into a glass bowl and microwave
it at 60% for 1 and a half minutes, stirring every 30 secs. Pour the melted chocolate into the mould, swirl it around so it just coats it, making sure it’s
not going to set as a solid bar. You need space to put your filling!
Pop it in a cool place (in my case, the fridge) until hardened.
Meanwhile, whip up some peanut butter fudge.
Peanut butter fudge
1.5 cups sugar
½ cup evaporated milk
1 tsp vanilla essence
8 (two rows) of small squares of baking milk chocolate
¾ cup crunchy peanut butter
Bring to a boil the sugar and evaporated milk, and let simmer, continuously stirring, for several minutes (~4 minutes). Stir in chocolate squares.
Mix in the peanut butter and vanilla until the peanut butter is nicely melted through, before pouring/scooping into a small lined glass container. The smaller it is, the thicker it’ll be. I popped mine in the fridge to keep firm (it is summer. 36oC doesn’t work well with fudge.) When you want to use it for the chocolate, bring it out of the fridge to make it easier to mush into the mould. Just remember, you do want this to be chilled, rather than just pouring it into the chocolate mould, otherwise the chocolate will melt. It creates a barrier between the sticky fudge and your mould!
peanut butter fudge recipe was adapted from cooks.com
The other thing you’ll need, marshmallow crème. I could have made a fresh batch of marshmallow crème, but let’s be honest, I didn’t. I’ve made it before and it is the stickiest messiest thing to clean up. It seemed like a good idea at the time, until I had to pour boiling water over everything to unglue my spatula from the mixing bowl. Instead, The Reject Shop sold ‘Solo Marshmallow Crème’, imported by USA Foods (love that website) from the States for something like $2 or $3.
When the chocolate and the fudge has chilled, start by pressing chunks of the fudge into the mould.
Chill for 20 minutes before spooning marshmallow fluff on top. Back in the fridge for another 20 minutes. Finally, melt some more chocolate and smear a layer across the marshmallow fluff layer. Back in the fridge. Wrap in pretty coloured foil and store in a cool place until you want to eat it.
Disclaimer: Wonka, Nestlé, Charlie and the Chocolate Factory, Roald Dahl, etc, their product names, logos, brands and other trademarks are the property of their respective trademark holders. They are not affiliated, and do not endorse, or sponsor this blog, FoodinLiterature.com.
Please note the packaging offered for download is for private use only and cannot be sold.