Toasted Fluffernutters with Cabernet Chocolate Fondue

Cook Time: 10 minutes

Total Time: 30 minutes



Toasted-Fluffernutters-with-Cabernet-Chocolate-Fondue.-1Cabernet Chocolate Fondue
6 ounces dark chocolate, chopped
6 ounces milk or semi-sweet chocolate, chopped
1 cup heavy cream
2 tablespoons Cabernet
1 teaspoon espresso powder (optional)
pinch of salt
Toasted Fluffernutters
4 slices whole grain bread (use gluten free bread for a gluten free version)
4-8 tablespoons peanut butter
4-8 tablespoons homemade marshmallow fluff or store bought
Homemade Marshmallow Fluff
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar, divided
1/2 cup light corn syrup
1/4 cup water
pinch of salt
1 teaspoon vanilla extract


    1. To make the fondue, warm the heavy cream over medium-low heat until bubbles show and it begins to lightly and slowly boil. Add the chocolate and whisk until smooth and fully incorporated.
    2. Remove from the heat and stir in the Cabernet wine and expresso powder. Transfer to a fondue pot heated over a low flame. Or use a cast iron sauce pot and keep the pot over the lowest flame possible. If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir.
    3. To make the fluffernutters, toast your toast, either in the toaster or in a skillet, with a little butter (I used butter and a skillet). Spread a layer of marshmallow fluff on one piece and then a layer of peanut butter on another. Sandwich the two pieces of toast together. Repeat with the remaining toast. Start dipping immediately.
Homemade Marshmallow Fluff
  1. Add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until bubbles form. Slowly add a 1/4 cup of sugar and whip the egg whites to stiff peaks. Stop the mixer and set aside.
  2. Combine the remaining 1/2 cup of sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the mixture reaches 230-240 degrees F on a candy thermometer.
  3. Once the sugar mixture reaches 230-240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.
  4. Use immediately, or store in an airtight container in the refrigerator.

*Marshmallow Fluff adapted from Brown Eyed Baker

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