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.
I’ve got your back this week with ideas for how to use your leftover Halloween candy. I mean, duh. Eat it. But if not…bake it!
Nothing will please a crowd faster than chocolate cake, and when you add a rich chocolate glaze and cover the cake with all kinds of candy bars, you’re basically asking people to come to your house and never leave. If that sounds okay to you, proceed!
After all, nothing will fill a house full of visitors faster than baked goods. I find that when there’s a candy assortment in the mix, you just have to get used to having privacy invaded on a regular basis.
I hope you find these cookies cute rather than gross. See, Kenny’s petrified of spiders, so these aren’t doing good things for him.
I’m totally down with spiders. For one thing, they eat mosquitoes. That makes them awesome. And I took care of a tarantula named Pinky back in high school, and he was a real sweetheart. So I have very positive associations and all.
This is my favorite peanut butter cookie recipe all dressed up for Halloween. Is it me, or are creepy treats mainly just adorable? Must be the candy eyes.
Now that the holiday season is officially here, it’s time to make homemade gifts and get them all ready to go. In other words, it’s time for fudge!
In a week or so, my kitchen will be overflowing with pans of fudge. I’ve been known to have 20 pans sitting on my counters, getting sliced up and mixed into assortments for family and friends. Somehow, everyone always looks forward to fudge with so much excitement that I have a hard time gifting anything else.
As long as we’re talking holidays, I might as well admit that I have some leftover Milky Way bars left over from Halloween. Or I should say, I had some. Now they’re all in this fudge!