peanut butter

Potato Chip Peanut Fudge

Glenn Walker candy, dessert, elizabeth labau, facebook, fudge, http://schemas.google.com/blogger/2008/kind#post, marni, peanut butter, potato chips, recipes

My friend Marni hipped me to this recipe recently. It comes from the Candy section of About.com.

Potato Chip Peanut Fudge, recipe by Elizabeth LaBau.

Potato Chips are the not-so-secret ingredient in this sweet and salty fudge. Although the peanut butter is the flavor that really shines, the chips add a nice subtle saltiness and crunch that’s irreplaceable.

Ingredients: 3 cups granulated sugar, 1/2 cup (1 stick, or 4 oz) butter, 1.5 cups sweetened condensed milk, 1.5 cups chunky peanut butter, not natural-style, 1 cup chopped salted peanuts, 2 cups coarsely crushed potato chips, and 1 tsp vanilla extract. 

Preparation:

1. Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the sugar, butter, and condensed milk in a medium-large saucepan over medium heat and stir until the butter and sugar melts.

3. Continue to stir occasionally as the mixture comes to a boil. Insert a candy thermometer, and cook until the mixture reaches 240 degrees, or soft-ball stage. This will take about 8 minutes, if you are not using a candy thermometer.

4. Once the mixture reaches the proper temperature, remove it from the heat and quickly stir in the peanut butter, peanuts, potato chips, and vanilla. Stir until the fudge is well-mixed and all the ingredients are incorporated, but work quickly so that it does not begin to set.

5. Pour the fudge into the prepared pan and smooth into an even layer. Allow the fudge to set until firm, about 2 hours at room temperature or 45 minutes in the refrigerator.

6. Once set, remove the fudge from the pan using the foil as handles, and cut into small one-inch pieces with a sharp knife. Serve Potato Chip Fudge at room temperature, and store remaining fudge in an airtight container at room temperature for up to one week.

Check out the full recipe here.

French Fries for Dessert

Glenn Walker cooking channel, dessert, food network, fresh fries, http://schemas.google.com/blogger/2008/kind#post, jeffrey saad, los angeles, peanut butter, sweet potato fries, united tastes of america, youtube

We’ve seen dessert fries before here at French Fry Diary, but these sweet potato fries are just a little bit different. Hmmm… Elvis might like these…

This segment comes from “United Tastes of America,” which airs on Food Network and Cooking Channel. Here host and food fanatic Jeffrey Saad checks out Peanut Buttercup Fries from the Fresh Fries food truck of Los Angeles.

Mmmm… enjoy!

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French Fry Diary 283: Kim’s Magic Pop

Glenn Walker healthy, http://schemas.google.com/blogger/2008/kind#post, ice cream, peanut butter, potato snacks, ricecake

I’m not really sure exactly what you would call these other than big flat rice cake things, but Kim’s Magic Pop snack cake things are interesting.

Here’s the good news: they are all natural, fat free, low calorie, and low sodium. These snack cakes come from South Korea and this “natural potato flavor” is made from whole wheat, potato and rice.

The serving and eating suggestions say they can go with soups, salads, with cheese or right out of the bag as a fun snack. I tried one with ice cream, which was messy but good, and one with peanut butter that brought out a Ritz cracker vibe.

Kim’s Magic Pop comes in twelve unique flavors, and is an interesting, tasty and healthy snack – check it out.

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