Life Bellissima

Life Bellissima’s Peanut Butter Fudge

I’ve only attempted fudge a few times in my life- and not very successfully. It seems like it should just be something in one’s repertoire. Like every homemaker makes fudge, at least in my mind. Once I even tried making a sugar-free fudge for my diabetic grandmother, which was a disaster. I live hours away from Mackinac Island, where they produce world famous and delicious fudge. It’s just like one of those things that has been a part of my life all of my life. Making good fudge is important! Is it a Michigan thing? Is any of this making sense?

Then came Anna of Life Bellissima. She shared a Peanut Butter Fudge recipe that was special to her, because it’s the same recipe her dad used to make. And I thought to myself, “I’m going to try again.” And I can now feel comfortable saying that I do make fudge- good fudge, successfully (at least one kind of it). I have my own family recipe! My husband and kids loved it, and my kids had fun helping me make it.

My favorite tip was that Anna said to pour it onto a plate! My first reaction was no way, it’s going to go everywhere and make a hot mess! But, mind you, I’ve never been successful at fudge making. And I thought about the times I’ve tried to dig it out of a baking dish… or try to prep a dish with wax paper. And I trust Anna, and if she said that’s how she does it, then by golly that’s how I’ll do it! I dumped that hot peanut butter fudge right onto a large (buttered) dinner plate, and it worked!

Without further ado, straight from Life Bellissima:

Sue’s Easy 15-Minute Peanut Butter Fudge

*I prefer to use organic ingredients

-In medium saucepan, combine:

1 cup raw cane sugar

1 cup light brown sugar

1/4 teaspoon salt

1/2 cup milk

-Stir with a wooden spoon until mixture begins to softly boil. Cook to 240 degrees. (For some reason, mine tends to heat fairly quickly, and I take it off of the burner at 230 degrees.)

-Remove from heat, and add:

1 cup mini marshmallows (or homemade marshmallow recipe here)

1/2 cup peanut butter

1 teaspoon vanilla

-Mix with a wooden spoon for several minutes. Candy will become creamy, thicken and start to lose it’s gloss.

-Spread onto a buttered dish (Dad and I always used a large dinner plate.)

-This recipe can easily be doubled.

Thank you Anna for a great new recipe!

And I’ve had a request for Life Bellissima’s Homemade Marshmallow recipe too. Which she got from, who got the no-fail recipe from her mother-in-law, Mabel’s cookbook. Don’t you just love modern conveniences? She includes some great step-by-step photos too. (Just click on the website above!)


Life Bellissima’s Triple Chocolate Chip Cookies

I am loving my WordPress Cooking Challenge to make recipes of fellow bloggers! (Of course what’s not to love when you’re making chocolate chip cookies?) And I’m almost to the finish line! My seventh selection, out of eight recipes to try, was from Life Bellissima, a beautiful blog about her faith, family, recipes and life on a farm- including chickens (My dream! And, by the way, if she starts roasting coffee and opens a little cafe, I’m moving my family to Idaho!) Anna of Life Bellissima, is also an advocate of organic eating, just another thing we have in common. Sometimes you just have those instant connections, when you know you are kindred spirits (like from Anne of Green Gables). This is one of those times.

Going through this recipe was fun. Firstly, I rarely use almond milk in baking (for no particular reason). But it was fun to feel like I am making a treat with a different kind of nutritional value. It also called for coconut oil, which I have out on the counter top at all times, but I don’t think I’ve put in my cookies before. I love trying new things! However, the best part of this recipe is that there are no eggs, so it’s is nice to have a cookie recipe in case you are out of eggs (which Anna probably isn’t since she has chickens…). But is even better when you can without hesitation tell your assistant, aka your four year old daughter, that yes indeed she can eat taste the batter!

Anna did mention that she had to bake the cookies a little longer than the recipe she adapted these from, and I did too (about 14 mins, as opposed to 11). And even though I let them set for a while, they were still so soft and pliable that some of them could still fold and break… which was AWESOME! They were so soft and chewy! And very chocolate-y. I loved them and so did my my nine year old chocolate officiant. He aptly claimed they taste like “brownie cookies”!

For the original recipe and instructions visit Life Bellissima!