As you may already know, I make a lot of fudge this time of year. A lot.
It’s hard not to, when it’s so easy to make people happy by giving the gift of fudge for very little effort. I’d rather put the hard work into maintaining friendships and being a good person rather than standing over a stove top with a candy thermometer. Not that the two are necessarily mutually exclusive, of course.
As my wise brother pointed out to me last week, there is something about the combo of white chocolate and mint that is just meant to be. So in honor of him, here’s a white chocolate fudge filled with holiday mint-flavored M & Ms. In one bite, you get both crunchy and creamy sweetness. It’s the best!
It’s important to move with the times, and in case you haven’t noticed, food blogs are all about incorporating video now. That means that just as I’m starting to figure out this whole photography thing, I am now going to have to become a cinematographer as well. It’s cool. I hope you enjoy my first effort, which took me far too many hours to complete!
Yep, it’s a first try, so don’t be too harsh. I’ll get better at it, okay? Film editing software ain’t no joke.
But you know, it’s important to learn new things. It’s good for our minds, which need to be exercised and challenged, and it’s also protection against our kids making fun of us for being out of the loop.
Since I teach high school, I’m more up-to-date than most adults about fashion, slang, and popular trends. In my deluded mind, this awareness keeps me young. But even with that added edge, I still feel like getting older is something to resist, both physically (who doesn’t love the gym?) and mentally (let’s make a video!).
Seriously, all the kids today make videos. It’s like they absorbed the skill in utero. When I was struggling to edit a clip, my son looked over my shoulder and shook his head. “No, Mommy. You have to press ‘split’ and then ‘detach.'” And he’s all of seven and a half. As far as I know, nobody’s taught him how to do this. He just knows, somehow.
Luckily, some of my knowledge transcends age, and making fudge is part of that. The best part about fudge is that it’s really hard to mess up. Unless, that is, the whole pan tips off the fridge shelf while setting. Yep. We’d best not speak of that.
The only caution I’ll issue is that when you’re working with white chocolate, you can’t overheat it. It’s much fussier than regular chocolate and will seize up if you look at it funny. Its feelings are very tender. So in the recipe below, follow the instructions to the word. That’s right, creative soul out there who wants to tweak it! Do that next time. For now, just follow the leader.
I’m getting older, but I hope that means I’m getting wiser, too. I’m definitely learning as I go, and I hope that you feel the same. Life should be full of lessons, even the ones that are best left to the next generation to master. Let’s learn all we can while we have the chance!
14-oz. can sweetened condensed milk (I used fat free)
1 cup Holiday Mint M & Ms
extra M & Ms for the top (as shown in video)
Line an 8 x 8 pan with aluminum foil, using enough to hang over the sides. Coat with cooking spray. This will allow your fudge to release easily once it's set.
In a microwave-safe bowl, melt the white chocolate chips and sweetened condensed milk together for exactly one minute. Remove the bowl from the microwave and stir the chocolate into the condensed milk vigorously until everything is melted and smooth.
Add the M & Ms and mix them in gently, or the color will streak.
Pour the mixture into your prepared pan. Even out the top with a spatula.
Chill for three hours until set.
Using a sharp knife, cut into small squares. Serve or store in an airtight container.
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
Okay, I admit it. You dragged it out of me. It’s time to come clean.
The truth is, I’ve been known to hoard…truffles.
Oh, I’m so ashamed. You see, I love throwing things away. I know it sounds wasteful, but it makes me feel like I’m finally getting organized and cleaning up the constant mess that my kids throw around the house each second they’re home. I don’t save anything except the rare, unquestionably special school project.
My mom used to say that to me when I was growing up and I’d be all miserable because the girls in my class were mean evil witches. My goodness, when it comes to psychological torture, girls have it down pat. I’m still bowled over by the behavior my classmates exhibited toward me when I was a kid, and I kind of wonder how they live with themselves today. Are they telling their own kids to go out there and make fun of the kid in class who doesn’t have the perfect designer outfit?
Anyway, I could write about this forever, so I’ll pause here and talk about the proverbial lemonade from lemons thing. Or in this case, brownie truffles from an epic fail.
This post is for a guy I work with. I’ve known him since I was a student teacher 14 years ago, back when we were both super young and perky. Now we’re old and crochety.
He just had a birthday and he loves Oreos. I see him turn down dessert a lot, which I know because I’m usually the one offering it to him. You see, he’s “trying to be good.” Have I mentioned how much I hate stigmatizing food as good or bad? Ugh. It’s food.
But anything with Oreos and this guy cannot resist. It’s like me with peanut butter cups. We all have that Achilles heel. Own it!