Milk Chocolate Fudge – SO MUCH BETTER than semi-sweet

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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

Nutella Fudge

Peanut Butter Fudge

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HAPPY BAKING!

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Jello Eggs for Easter

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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):

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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.

HAPPY BAKING!