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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.
Do you ever spend money on something you could do perfectly well yourself, if not for a certain lack of time and/or abundance of laziness?
Like scrubbing the toilet. I don’t like to do that. Not because I think I’m above it (I clean up my kids’ vomit, so I’m not above anything), but because I do a horrible job. It’s just not my area of expertise. Likewise, I avoid setting off bug bombs. Exterminators are my friends.
I’m sure you’re all aware of the dangers of a CVS run, right?
Last week, I stopped by CVS for a quick trip to get some cleaning supplies. I’ve just moved into my new office space, and it was pretty dang dirty, so I needed to rush out right away and get cleaning spray, wipes, paper towels, the works. I was only going to pop in for a second.
But you know, CVS has the best stuff. Makeup and hair stuff and gel pens, oh my. And have I mentioned the bags of candy? Yep, I walked out of there with snack-sized Reese’s, Mega M & Ms and yes, fun-sized Snickers. Rather than eat the entire contents of each bag immediately while I cleaned dried-up Jolly Ranchers off a desk in the office, I chose to save them and bake this candy bar brownie cake instead.
Hold on to your hats, almond butter lovers. You are about to be seriously happy.
When almond butter first became a thing, I got really excited and ran out to buy some. And then, boom. Huge disappointment. It wasn’t bad, but it wasn’t peanut butter.
I think that was my problem. I was looking at almond butter through the lens of peanut butter and expecting something just like that. When I learned to step back and appreciate almond butter on its own, then it was so much more delicious. Plus, then I could open up all the baking doors and make those fun desserts happen!