![]() ![]() ![]() ![]() See how easy that was? And for a such a delicious treat, too. (Use a gentle hand – this isn’t meant to be pink fudge, after all.)Ī little fridge time and it’ll be ready to slice and serve. Then you just have to use a knife or a toothpick to wiggle the colors together so you get that lovely swirl. Stir the mixtures until they’re smooth (use separate spoons!) and then dollop them into a square pan. Remove from the heat and immediately add in the white chocolate chips, vanilla bean paste, and marshmallow fluff. You’re just going to heat up some sweetened condensed milk on the stovetop and then pour half of it over some white chocolate chips and the rest over some semisweet chocolate chips that have been doctored up with some food coloring. Once the mixture comes up to a rolling boil, let boil for 5 minutes. And using gel food coloring helps, trust me. Unlike the cake which relies on the chemical reaction of vinegar, buttermilk, and cocoa powder, here the color is mostly thanks to food coloring. (But it really is simple enough that you could go ahead and make it for both purposes!) With just a handful of ingredients and an incredibly easy preparation, this sweet fudge is great for gift giving or snacking on all by yourself. In fact, we’ve had to have the stuff hidden so we don’t scarf all of it down! You’ve been warned: it’s addictively yummy and such a nice alternative to all the fudges we’ve made before.Red Velvet Cake is one of the prettiest (not to mention tastiest) cakes out there, so naturally we thought we’d try our hand in translating the same flavors and lovely red and white hues into a different sweet treat – fudge! And it worked oh so well. Press mixture into the bottom of prepared baking pan and bake for 10 minutes. Add melted butter and pulse until mixture is moistened. Combine graham crackers, sugar, cinnamon, and salt in the bowl of a food processor and pulse until finely ground. It’s sort of like a fudge-caramel hybrid and we really love the flavor. Line an 8x8-inch baking pan with foil, set aside. Give regular fudge a break and try out penuche this holiday season. We ended up adding pecans to ours, on top and throughout the mixture, for some added flavor and crunch, and they also help keep our penuche from being cloying (along with that crucial quarter teaspoon of salt). We used a combination of brown sugar and powdered sugar, liking not only the flavor of the two, but because the powdered sugar acts as a bit of a thickening agent that helps the whole thing set up. There’s no wrong way to make this stuff, so we went with a simplified version that doesn’t require a candy thermometer – yes! – and that sets up quickly in the fridge. With slightly altered names and pronunciations of the name based on where it’s being made, it also makes sense that there are different ways to make penuche, with tweaks and edits made to the amount of brown sugar, whether you use milk or evaporated milk, or if you choose to add nuts or not. Plus, it primarily uses brown sugar instead of white sugar, which gives it a rounder, more caramel or toffee-esque flavor that is absolutely addictive. ![]() Penuche (pronounced: “peh-noo-chee”) is visibly similar to fudge, but it’s slightly lighter, because it’s made with milk instead of heavy cream. While we’re still fully aboard the fudge train, making a point to try out as many varieties of the stuff as we can get our hands on, there’s a slightly different version, a cousin to fudge, if you will, that we came across the other day. ![]()
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