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Wednesday, February 13, 2013

FOOD: Snowy Road Fudge

This tutorial was originally posted on Kojodesigns for the Winter Whites series. It's deceptively addictive - and a perfect treat for those snowy days indoors!


I had this amazing white chocolate fudge last month at a local outdoor store of all places - I know, not really the place you expect to find life changing fudge, right? I don't usually like white chocolate, but something about this particular fudge concoction grabbed me immediately. I took a bite and fell in love, then started mentally compiling the ingredients I needed to make it at home. There was only one problem - I couldn't justify making it knowing I'd eat the whole pan myself. Then I got an email from Kirstin saying that she and Delia were hosting a Winter Whites series.

The fudge was basically demanding to be made, and who am I to resist?

The Snowy Road Fudge is a take off of classic rocky road, but instead of chocolate, marshmallow and almonds, it has white chocolate, marshmallows and walnuts with coconut thrown in as well. Like I said, everything delicious in one heavenly dessert.


INGREDIENTS: 6 tablespoons butter, 1 can (12 oz) evaporated milk, 1/2 cup marshmallow fluff, 2 cups sugar - I forgot to include that in the picture, 12 oz white chocolate (I suggest Lindt white chocolate bars because they're amazing), 1/2 cup shredded coconut, 1/2 cup chopped walnut pieces, 1 tsp vanilla extract, 1 cup mini marshmallows.

ONE: first, chop up your white chocolate bars into small pieces and place in a large mixing bowl.
TWO: line an 8 inch pan with wax paper or parchment paper and spray well with cooking spray.
THREE: in a large saucepan, combine the first four ingredients and bring to a boil on medium heat. Boil for 25 minutes, stirring constantly. Pour the mixture over your chocolate chips and stir well until the chocolate chips are completely melted.
FOUR: add the last four ingredients and stir well until all ingredients are incorporated.
FIVE: pour the mixture into your prepared pan and use a spatula to spread the mixture evenly.
SIX: chill your fudge in the refrigerator for 1 hour or until the fudge has set. Cut and serve. If you're having a hard time getting the fudge out of the pan, run some warm water along the bottom of the pan.

Yields approximately 2 1/4 pounds fudge. Enough to share. Or not.


With each bite, you get the softness of the marshmallows, sweetness of coconut and vanilla and slight crunch from the walnuts. Feel free to cut your fudge into smaller bites but in my house, one brick of fudge equals one serving :)





 
 
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3 comments:

  1. A very easy fudge recipe! Love it! I hate the complicated one's with readings on your candy thermometer, soft ball hard ball.....I just want to get 'er done and dive in. And I definitely agree on your serving theory!

    ReplyDelete
  2. Wow, this looks amazing! Thank you for the 'how to'!

    ReplyDelete

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