Warning: Use of undefined constant PHD_CLIENT_IP - assumed 'PHD_CLIENT_IP' (this will throw an Error in a future version of PHP) in /home/justab8/public_html/wp-content/plugins/wp-mediatagger/mediatagger.php on line 2874 Holiday Fudge (Video Included!) | Just About Baked
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.
Of course you do. We all do. It’s part of being human. And unfortunately, a necessary side effect of eating Chinese takeout.
Yesterday, Kenny happened to be near my favorite Chinese restaurant, so we got takeout. That’s pretty rare, since I cook my family dinner almost every night. I got way too excited and ordered much more food than I could actually eat without feeling totally sick in the morning. And sure enough, I think I went one or two pieces of sesame chicken too far.
As usual, I wasn’t sure what to call this exactly. But I went through a few different names before settling on this one.
Last year, I tried to make loaded caramel apples. I de-waxed the apples, coated them in caramel, and covered the caramel in honey roasted peanuts and mini M & Ms. And they looked great.
But an hour later, the weight of the toppings and pulled the caramel right off the apple. So I got really angry and gave up. Until now. Because if you don’t like the rules, then change them. If a caramel apple loaded with toppings is delicious, then just do the same thing, but deconstruct it. Easy peasy! No more #caramelapplefail in your life.
Anyone been neglecting the Kit Kats lately? Except me, that is?
Well, let’s get that fixed right away. Anything that involves a wafer and chocolate should never be ignored. That goes double for these bars, which exceed the already super addictive quotient of my usual baking fare.
Seriously, I couldn’t stop eating these. I tried, too. But no matter how many I gave away or shared, I still had enough to make a dent in the batch. And that is an accomplishment worth savoring, my friends.