Toasted Marshmallow Fudge

Toasted Marshmallow Fudge

It was a Fudge Fantasyland around here yesterday. Not one, but TWO kinds of fudge were made. You see it all started when I went grocery shopping and spotted a container of Toasted Marshmallow Creme by Solo. {Why did I not know about this stuff?} It was with the regular marshmallow fluff in the peanut butter aisle. I said, “Whaaat?”, picked it up, and saw a recipe on the back of the container for Toasted Marshmallow Fudge. “Hmm…might have to try that.” I thought. I gathered the ingredients and I was on my way!

toasted marshamallow fudge with creme

At the store I quickly read through the ingredients, but didn’t look at the directions until I was ready to make it. I’m not into reading directions as anyone who knows me will tell you.  When I saw that I’d need my dreaded candy thermometer I was more than a little displeased. You see, I don’t have good relationships with my candy thermometers. Notice the plural? I used to go through them as if they were supposed to be disposable. Yes, I used to buy the cheap ones and somehow I’d always drop it and crack it. Finally, I learned my lesson and got a good one. One that is a little more durable and can be used for candy or frying. This current candy thermometer relationship has lasted over 5 years now. Yay for us!

candy thermometer

Actually, the recipe was very easy to make, despite the unwelcome glass and metal “helper”. I would recommend that if you make it, get all your ingredients ready to go. Making candy on the stove is not hard, but it always seems to me like it’s never going to get to the temperature…and then all of a sudden it’s there and on the edge of scorching. Wow, aren’t I supposed to be getting you to try this? I’ll bet I lost you. Hello?

So you see there are two types I made — one vanilla and one chocolate. Another example of why you need to read the whole recipe before starting. I made the recipe for the vanilla flavored Toasted Marshmallow Fudge using the white chocolate chips as the recipe stated. It was very good, but very sweet. I’m prefer chocolate as opposed to white chocolate. At the very end of the recipe, there were some helpful hints that suggested you try it with regular chocolate chips. Well, thank you very much…I will do that Solo Company! I grabbed another container of Toasted Marshmallow Creme and got to town making a second batch with semi-sweet chocolate chips. Oh my. Yummy. I much prefer the chocolate flavor. Plus, I added in a tiny bit more of the evaporated milk in that batch so it’s a little creamier than the white. Now, let me say this. I hardly taste any toasted marshmallow flavoring. There’s just a hint of it. I was expecting more, especially since I got out my intimidating candy thermometer and all for this little fudge rendezvous. As far as fudge goes, however, it is quite tasty…and I still recommend you try it!

Toasted Marshmallow Fudge -by Solo Foods

1  12oz. package of chocolate chips: white for vanilla/semi-sweet for chocolate
1 teaspoon vanilla
2 cups sugar
5 oz. evaporated milk (use 7 oz. for softer, creamier fudge)
1 stick of butter (1/4 pound)
7 oz. Solo brand Toasted Marshmallow Creme

**Get everything ready before you begin!**

1. Place the chocolate chips and the vanilla in a large mixing bowl and set aside.
2. Grease an 8×8 baking dish (or use cooking spray).
3. In a medium saucepan, mix sugar, 1 tablespoon of the butter (set aside the rest), and the evaporated milk. Bring to a full, rolling boil over medium-high heat, stirring constantly to avoid scorching. Continue to stir until candy thermometer reaches 233 degrees F.
4. Add the remaining butter and marshmallow creme, still heating and stirring until smooth.
5. Bring back up to a boil, stirring constantly. {Here is where mine got a little scorched, but hey, we’re making “toasted” marshmallow fudge, right?}
6. Immediately pour the hot mixture into the bowl with the chocolate chips and vanilla. Blend well.
7. Pour the fudge into greased pan and cool at room temperature until firm.
8. Cut into squares and enjoy!
9. Try not to break your candy thermometer. A-hem.

Banana-Fudge Pudding Pops

I am paying homage to one of my favorite treats off the ice cream truck: The Fudge Bomb Pop. I have not seen it anywhere for a long time, though it still shows up on the bomb pop’s website. I took a recipe for homemade pudding pops and adapted it to fit my craving for this yummy treat! If you have not had one before, it’s basically a fudgesicle with a creamy banana flavored layer.

This comes together so easily and you’ll be able to make any flavor combinations you like! All you need is instant pudding mix, milk, and Cool Whip…plus either a popsicle mold or small cups and popsicle sticks. My popsicle mold is junk (note to self: get new one.) because the pops barely make it out of the molds alive. Usually the stick pops out leaving the treat stuck in the mold, unless I run it under water melting the whole thing! All I had on hand were 5 oz. paper cups and plastic spoons so that’s what I used. My pudding pop above would have been a whole lot prettier had the molds behaved. Oh well…who cares how it looks? It’s yummy regardless. Make some and see for yourself!

Banana Fudge Pudding Pops (adapted from Kraft’s Pudding Pops)
1 package (3-4 oz.) JELL-O Chocolate Fudge Instant Pudding Mix
1 package (3-4 oz.) JELL-O Banana Cream Instant Pudding Mix
4 cups milk (I wouldn’t use skim milk for this…I used 1%, but 2% is fine also)
1-2 cups* Cool Whip non-dairy whipped topping (see note)

*Note: If you want a more flavorful pop, use 1/2 cup Cool Whip per flavor. If you want a creamier pop, use 1 cup Cool Whip per flavor. I used 1 cup per flavor because I miss JELL-O pudding pops and love the creamier texture, but I know I missed out on a little bit of the banana and fudge flavor because of this!

Get two medium sized bowls. In one bowl, add the chocolate fudge pudding mix and 2 cups milk. Whisk together until well combined. In another bowl, add the banana cream pudding mix and 2 cups milk. Whisk together until well combined. To each flavor, add in either 1/2 cup or 1 cup Cool Whip. (See note above.) Stir each to combine so you don’t see any white streaks from the Cool Whip. Spoon into your popsicle molds or cups, but alternate the flavors to make layers. I used two different spoons for this. Put your sticks, plastic spoons, or the other part of your mold in the pops and freeze for about 5 hours. (To remove, you might have to run a little warm water on the outside of your cup or mold to get it out.) Enjoy!

So, did you like the Fudge Bomb Pop, too? What was/is your favorite treat off the ice cream truck? (I sometimes would deviate and get the Screwball…)

Red Hot Love Fudge

No, you are not seeing things. Yes, Valentine’s Day is over. But it’s still February so I didn’t think you’d mind too much. Besides, think how prepared you’ll be for next year!

I had every intention of posting this for Valentine’s Day, but I wasn’t happy with my recipe until now since I had to order one of the ingredients. “Red Hot Love Fudge” should deliver what it promises! Well, at least it should have enough cinnamon in it to live up to its name.

I have always loved those little red hot candies and when I came across a website that sold a similar type of fudge for Valentine’s Day, I had to figure out how to make my own. Occasionally I whip up some of the easy chocolate fudge from the Eagle Brand’s website, so that’s where I started. I took it in a whole new direction. It’s super easy and I think I got it just right…

Here are the ingredients you need:

1 – 14oz. can of Eagle Brand sweetened condensed milk
1 – 12oz. bag of white chocolate chips (I used Nestle)
2 – 4oz. baking bars of Ghirardelli White Chocolate
2 – jars of red hot cinnamon candies (Cake Mate Cinnamon Decors)
12-14 drops of Cinnamon Flavoring Oil (I use Lorann and bought the 1 dram bottle plus dropper. I had to order this, but you might be near a cake or candy supply store to purchase it there)

Before you start working with the chocolate, line an 8×8 square pan with wax paper, making sure it comes up on all sides.

Pour the sweetened condensed milk into a medium saucepan. Add the bag of white chocolate chips. Break up the white chocolate baking bars into smaller pieces and add them as well. Melt together over medium-low heat, stirring constantly so you don’t burn the chocolate at the bottom of the pan and everything melts evenly. Do not walk away!

When it has completely melted and looks nice and creamy, remove from heat.

Using the eye dropper of your cinnamon flavoring oil, add in about 12-14 drops. Feel free to taste as you go, in case you like yours with less cinnamon. The candies will give it a cinnamon flavor, but in my opinion it wasn’t dominant enough. I felt it needed the flavoring oil as well. My perfectionism cost me a timely Valentine’s Day post, but you’ll have that here occasionally. 🙂

Now stir in one bottle of the red hot candies. Add some of the second bottle, but you want to save some to sprinkle on top of the fudge. I think I used about 1 1/2 bottles to mix in, and half of a bottle for decorating. It’s up to you.

When all is combined, pour that delicious goodness into your prepared pan. (You used wax paper, right?) Spread the fudge so it gets in all the corners and is somewhat even on top. Plop on the rest of those candies wherever your heart desires. Keep in mind how you will be cutting it so that each piece will have the candies on top.

Chill in the refrigerator for at least 2-3 hours, or until firm.

When it is firm enough, simply peel away the wax paper and place the block of fudge onto a cutting board. You can cut it into squares using a big, sharp knife or use heart cookie cutters. (The cutters take a little bit of muscle, but they look really cute.) If you are giving this as a gift, you’ll want to cut off the wrinkly edges and keep them for yourself.

So there you have it. Enjoy it now or wait until Valentine’s Day next year. Let me know what you think! (P.S. Use some of that cinnamon flavoring oil and make your own cinnamon toothpicks…remember those?)