S'mores Fudge {Week 3 of The 12 Weeks of Christmas Treats!}

Hello hello! 

Here's to Week 3 of The 12 Weeks of Christmas Treats, hosted by Brenda at Meal Planning Magic. Please join us. You've got 9 weeks left!

 

So I made some more fudge. 

S'mores fudge, in fact.

 

What a genius idea! 

Only, I mixed the marshmallows in way too much, that they became incorporated into the chocolate and you can't even see them in the photos. But Baking Bites photos is amazing - in focus and you can see those marshmallows and graham crackers so crisply!

 

So next time I make it I'll only fold the marshmallows in gently and not overmix. 

S'mores Fudge

slightly adapted from Baking Bites

• 18 oz semisweet or milk chocolate (or 3 cups chocolate chips), chopped
• 1 (14-oz) can sweetened condensed milk
• 1/4 cup butter
• 1 tsp vanilla extract
• 2 cups mini marshmallows
• 2 cups chopped graham crackers

Line a 9-inch square cake pan with lightly greased aluminum foil.

In a double boiler or large pot, combine chocolate, sweetened condensed milk, butter and vanilla extract. Cook, stirring frequently, until very smooth. Stir constantly to prevent scorching, if cooking in a pot.

Fold mini marshmallows and graham cracker pieces into the chocolate mixture with a spatula. Do not overmix. Pour into prepared pan and press into an even layer.

Allow fudge to set at room temperature for 4-6 hours. Cut into squares and store in an airtight container.

Printable Recipe

 



I am really loving this series. It brings me joy to search and search for the perfect treats to make. I have a whole list of possibilities!

Check out what treats other bloggers made in the blog hop below:

Peace, and bacon grease!

reade more... Résuméabuiyad

Pumpkin Spice Fudge {Week 2 of The 12 Weeks of Christmas Treats}

It starts now, folks.

It is officially the start of Christmas baking. Only 12 weeks until Christmas! Ok ok, so that's still 3 months away. But you know it will be here before you know it, don't ya? The last couple of years I have been good about getting PJ some Christmas gifts early so that it doesn't all come down to a single paycheck come Christmas time. I need to get on that again.

So since there are ONLY 12 weeks until Christmas and I know you can't wait to start baking (I kid, I kid), why don't you join along in this fun challenge called The 12 Weeks of Christmas? 



Hiya! 

I had a post all set up for the first week of The 12 Weeks of Christmas (hosted by the lovely Brenda) last week, but fell ill and was too sick to link up all weekend or publish the post! Boo to that. Now here I am pushing my week 1 post back to week 2. I hate that I won't have 12 official weeks of treats, but that's ok. We all will survive.

The question is, how have you been surviving without this?

Pumpkin Spice Fudge.

Not the prettiest fudge I've ever made. But very tasty. It was very rich and sweet and I loved the pumpkin flavor.

Pumpkin Spice Fudge
ever-so-slightly adapted from Aunt Peg's Recipe Box

• 2 cups sugar
• 1 cup brown sugar, packed
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 1 and 1/2 teaspoon Pumpkin Pie Spice
• 1 (12 oz) pkg white chocolate chips
• 1 (7 oz) jar marshmallow creme
• 1 and 1/2 tsp vanilla extract
• 1 cup chopped pecans or macadamia nuts (optional - I did not use)

Butter a 9 x 13 baking dish.  Combine the first 6 ingredients in a heavy saucepan and cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  Boil until a candy thermometer reaches the the soft-ball stage (234 ~ 243 degrees). This may take about 30 minutes. Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the remaining ingredients and mix well. Pour into the prepared pan, and cool to room temperature. Cut into squares. Store refrigerated in an air tight container. 
 
Printable Recipe
  

I wonder if I could cut back on some of the sugar. I couldn't eat too much at once because it was so sweet! A little goes a long way.

Note, I also used a 9x9 inch loaf pan instead of a 9x 13 inch dish. I don't think I would have had enough mixture to fill the dish or I would have really flat fudge!

I can't wait til Christmas. Wait, yes I can. But this fudge can't! So make it now! And join in The 12 Weeks of Christmas Treats fun. 

 

Peace, and bacon grease!

reade more... Résuméabuiyad

John Kelly Chocolate Truffle Fudges and Visiting the Chocolate Factory!

I first had John Kelly chocolate (truffle fudges) at Corkbar and remember really liking it. I didn't know where their storefront is, so I never had it after that - until I was invited to a tasting at their new Santa Monica store on Montana.

These chocolate coated "truffle fudges" are not a traditional fudge, and the richness and creaminess are closer to a ganache.
Their most popular item is the Dark Chocolate with French Grey Sea Salt.

The fudge is made with 86% dark Belgian chocolate, topped with Sel Gris de Guerande sea salt. Sure, you see a lot of chocolates with sea salt these days, but John Kelly was one of the first, and this chocolate won the Sofi Gold Award for Outstanding Chocolate in 2009. My favorite, though, was the Chocolate and Caramel with Hawaiian Alaea Sea Salt. They use bigger sea salt grains for this one to stand up to the caramel.

Their newest products are two spicy fudges: Dark Chocolate with Chipotle and Ancho Chile, and Dark Chocolate with Habanero and Jalapeno Chile

The first is the milder of the two but it still got quite a bit of heat (at least for me!). You get the spiciness at the end, although it does not really linger. The second is even spicier, and more of a slow burn than a sudden kick. Neither was overwhelming though and you still can taste the sweetness and creaminess of the chocolate.

Read more »

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