This friday I fancied a change, and thought I'd share one of my recipes that I found online. The darkness is drawing in quicker in the evenings and mornings are really dark when I'm getting up. It is also getting MUCH chillier, which means we've had to put the heater on for a couple of hours to take the chill off. And not only that but my favourite new TV programme is back on, called Wartime Farm. It's basically all about how farmers lived during the 1930's and 1940's when the Second World War was in full sing. The historians that recreate the stories have also covered Victorian and Edwardian Farms. But back to what I'm posting about.
Fudge to me means Autumn. It means cool weather and brisk afternoon walks in the leave strewn streets. It reminds me of the holidays and giving out gifts of homemade candies to the neighbors and friends. …obviously I have a serious case of Autumn Fever. It’s bad, really bad.
I've already planned my Autumn/Winter wardrobe and what I'll need to be wearing, what I'll be doing during Halloween, where I'll go for Guy Fawkes AND how I can make Christmas time extra special.
While I may consider fudge to be an Autumn favorite, this S’mores Fudge could not be any more perfect for chilly weekends. It is a great make ahead dessert that combines all of my favorite flavours of Summer. It takes under 15 minutes of actual work from you and will impress your guests who don’t know how easy it really was….that’s a win-win in my book!
S'mores Fudge
Yield: 16 pieces of fudge
Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
6 graham crackers, chopped (plus a few crushed for top)
1 cup mini marshmallows
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
6 graham crackers, chopped (plus a few crushed for top)
1 cup mini marshmallows
Directions:
Line an 8x8 inch pan with parchment paper. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Remove from heat, stir in vanilla. Gently fold in graham crackers and pour into prepared pan.
Top with mini marshmallows and some crushed graham cracker. Chill in refrigerator for 2 hours, or until firm.
If you are living in the Northern Hemisphere, I hope that you can keep warm and cuddly. For those lucky enough to live in the Southern Hemisphere, I hope you enjoy the warmth creeping in. I'm personally loving the cooler weather, especially because I can legitmately drink Hot Chocolate without looking silly!
Have a fantastic weekend!
xoxo,
Angelique
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Remove from heat, stir in vanilla. Gently fold in graham crackers and pour into prepared pan.
Top with mini marshmallows and some crushed graham cracker. Chill in refrigerator for 2 hours, or until firm.
If you are living in the Northern Hemisphere, I hope that you can keep warm and cuddly. For those lucky enough to live in the Southern Hemisphere, I hope you enjoy the warmth creeping in. I'm personally loving the cooler weather, especially because I can legitmately drink Hot Chocolate without looking silly!
Have a fantastic weekend!
xoxo,
Angelique
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