Milk Chocolate Fudge – SO MUCH BETTER than semi-sweet

August 10, 2016August 10, 2016 lizellyn Baked Goods Chocolate, Dessert

Why did it take me so many years to realize that MILK CHOCOLATE is a MUCH BETTER choice for fudge than SEMI-SWEET CHOCOLATE? The texture is smoother. The taste is richer. There’s a time and place for all types of chocolate. This doesn’t affect my opinion on other uses of semi-sweet chocolate. For example, who doesn’t like your basic chocolate chip cookie with semi-sweet chips? I guess I’ll have to make up for past indiscretions by making more of this fudge.

I used the standard Nestle recipe and simply substituted milk chocolate chips for semi-sweet.

Ingredients:

1 1/2 c sugar

2/3 c evaporated milk

2 Tbls butter

1/4 tsp salt

2 c mini marshmallows

1 1/2 c MILK CHOCOLATE CHIPS

1 tsp vanilla

Directions

Line an 8-inch square baking pan with foil

Combine sugar, evaporated milk, butter and salt in medium, heavy duty saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, chips, and vanilla. Stir vigorously for 1 minute or until fully combined. Pour into prepared baking pan. Refrigerate for 1 hour or until firm.

See Related Posts:

Nutella Fudge

Peanut Butter Fudge

HAPPY BAKING!

Jello Eggs for Easter

March 27, 2016 lizellyn Confections Dessert, Jello

Happy Easter to all that celebrate. And, to those that don’t but like jello, here’s a fun dessert idea.

This is my daughter’s absolute favorite dessert. I only make it on Easter; not only because of the shape but because it takes 6 hours to make. It’s easy, but timely. Setting aside 6 consecutive hours at home isn’t easy.

Besides finding the time, you need to have the appropriate molds. I bought mine years ago. Here’s what one looks like (I have 4):

If you can’t find a place to purchase these molds, you can make your own. All you need is an a left over egg carton and basic plastic egg containers. The full directions for making the molds can be found at this website

http://robbygurlscreations.blogspot.com/2012/04/diy-easter-egg-jello-molds.html

When I make these I like to go for the full rainbow effect. I start buy purchasing small boxes of instant jello: red, orange, yellow, green, blue, and purple. Depending on store availability, I vary the actual flavors.

Step 1 – prepare molds by coating with cooking spray or vegetable oil

Step 2 – close molds completely

Step 3 – Prepare Jello Flavor: boil 2/3 cup of water and mix with one flavor of jello, whisk for 2 full minutes. Carefully pour liquid jello into the molds. One small box is sufficient for 24 egg molds. (If doing the full rainbow)

Step 4 – Chill for exactly 1 hour

Step 5 – Remove molds from fridge and repeat Step 3 and Step 4 again for each flavor of jello

Step 6 – Chill the full molds for 3 hours. Remove from refrigerator, and carefully separate the mold halves. ENJOY

*Keep any leftovers in the refrigerator

It’s just about time to add my next layer of jello. Gotta Run.