A cookie a day keeps the doctor away: part 3

I hope that everyone had incredible holidays and did tons of fun things and ate tons of yummy food! I know I sure did! After a break from my computer over the holidays, here is part three of my Cookie a Day Keeps the Doctor Away! Cheers to 2013 being your best year ever!!!

Fool Proof Fudge

I know what you’re thinking…fudge isn’t foolproof! Nothing is! And it always drives me nuts when I see titles of stuff (be it recipes or whatever else) that say they are foolproof. Somehow it’s always the ‘foolproof’ stuff that I mess up on.

BUT I purposely named it that for one reason and one reason only. To make a point that even when something is supposedly foolproof, it’s still ok if you mess up! Just because it’s fool proof for one person doesn’t mean it’s fool proof for someone else!

Ok, ok, rant over. On to the recipes!

The other day I was perusing recipes and found a fudge recipe that had marshmallows in it. I was amazed! Is that a thing? And how have I missed it?! So I googled it, and sure enough there are hundreds of marshmallow fudge recipes. In all honesty, you can’t taste the marshmallows all that much, they mostly add substance, but I made two recipes and they both turned out great! (Hence the ‘foolproof’).

Chocolate Marshmallow Fudge (from Martha Stewart)

4 tbsp butter
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 salt
1/2 tsp vanilla extract
1 1/3 cup chocolate chips

Line an 8 inch pan with parchment paper and spray with non-stick spray.

Combine butter, sugar, cream, marshmallows and salt in a heavy pot and cook over medium heat, stirring occasionally for 8-10 minutes or until the marshmallows are melted. Remove from heat and stir in the vanilla and chocolate chips. Continue stirring until completely melted.

Pour fudge into the prepared pan and let cool at room temperature for 30 minutes before covering and refrigerating for at least an hour or until set.

Remove from fridge and, using the overhanging parchment, pull out the fudge and place onto a cutting board. Cut into small (approximately 1 inch x 1 inch) pieces. Keep refrigerated until serving.

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Caramel Marshmallow Fudge (this recipe is from pixiwishesforeheadkisses)

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup heavy cream
2 tsp vanilla
2 cups icing sugar
2 cups plain mini marshmallows

Line an 8 inch pan with parchment paper and spray with non-stick spray.

Combine the brown and white sugars, butter and cream in a heavy pot over medium heat. Bring the mixture to a boil whisking occasionally. Once boiling reduce heat and let boil for about five minutes. Remove the pot from heat and add the vanilla, icing sugar and stir until combined. Add the mini marshmallows and still until completely melted. Pour into prepared pan and let cool at room temperature for about 30 minutes. Refrigerate for an hour or until completely set.

Use parchment to lift fudge from pan and place on a cutting board. Slice using a large knife into approximately 1×1 inch squares. Store in the fridge until serving!

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