Samoas Fudge for the Annual Fudge Throwdown

I was looking on Pinterest for an amazing fudge recipe to make for the Fudge Throwdown at my school this year.  I wanted to make a new recipe to shake things up a little this year.  My White Chocolate Peppermint Fudge is a favorite with some of my co-workers but when I saw this recipe over on Something Swanky, well, I fell out of my seat.  Then I picked myself up and ran to the store to get the ingredients. 

Shortbread Layer 

Source:  Something Swanky

* 1 cup butter, softened

* 1 cup sugar

* 1 large egg yolk

* 1 tsp. vanilla

* 1/4 tsp. salt

* 2 cups flour

Cream butter and sugar until light and fluffy.  Add egg, vanilla, salt and flour and mix well.  Press into the bottom of a 9x13 pan lined with parchment paper.

Bake in a 350 degree oven for about 30 minutes until it is golden brown and slightly puffed.  Doesn't it look delicious?

While the shortbread is cooking, get the coconut ready to toast.  I've never toasted coconut before and there weren't any directions.  I'm assuming it's because everyone knows this already but yep, I'm a dork.  I don't.  So if you don't either.  Here's how you do it =o)

Spread about 1 1/2 cups of coconut in a pan or cookie sheet.  Make sure they are in a single sayer.  Bake for about 10 minutes in a 325 degree oven.  Voila.  Toasted coconut.  

While the shortbread layer is cooling, make the fudge.  This is the recipe I have always made and I absolutely love it.  I know there are a lot of easier recipes to make out there, but this one will knock your socks off.  Promise!

Fudge Layer

Source: I have no idea.  I think my brother gave it to me about 20 years ago.

* 1 cup butter

* 4 cups sugar

* 1 pint (7 ounce) jar of marshmallow creme

* 1 can (12 ounce) evaporated milk

* 1 tsp. vanilla

* 1 bag (12 ounce) chocolate chips

In a large saucepan melt butter.  Add sugar and milk and cook over medium heat.  Stir.  Cook until it's at the soft ball stage (236 degrees.)  I always use a candy thermometer because if you don't get it hot enough, you'll have to eat it with a spoon.

When it reaches 236 degrees, remove from heat and chocolate chips.  Stir well.  Add marshmallow creme and vanilla and stir until it's combined and creamy.

Pour over shortbread layer.  Let cool.

Caramel Layer

* 14 ounce package of caramels, unwrapped 

* 2 Tbsp. water

Place water and caramels in a saucepan and melt over medium low heat.  Stir until melted and creamy.  Pour over fudge layer.

Immediately sprinkle with toasted coconut.

Let it cool for a couple of hours.  (I cut into it a little too soon because I just couldn't wait to try it. 

Doesn't it look amazing!!!!!??????  Three layers of awesomeness!

Next time I'll try to let it cool a little more before devouring it cutting it.  The combination of flavors was fantastic.  We'll see how it does in the Fudge Throwdown at work.  It has my vote, though!

Enjoy!!!

Yep!  It took first place at our Fudge Throwdown!  Yeah!

 

I'm linking to the parties on my sidebar.

Pumpkin Spice Fudge

You know when something is over with and you think to yourself "man, I totally screwed that one up!"  That was Halloween for me.  I had all these great ideas for Halloween projects and then my Grandmother passed away and I kind of felt sorry for myself and I wallowed in self pity for a couple of weeks.  What the heck!  I'm a Mom.  I can't wallow.  I don't have time to wallow.  My kids don't understand wallowing.  So no more wallowing for me!

I told them that we were going to rock Thanksgiving and Christmas this year.  They got pretty excited about that.  After all, I'm the Mom.  I am supposed to set the tone, the pace, the atmosphere, if you will.  I failed at Halloween.  Crap.  But we're moving on now.  So are you ready to start rockin' the holidays??!!

Our first Thanksgiving-ish dessert is Pumpkin Fudge.  At first I wasn't quite sure about this.  I'm a mediocre lover of pumpkin and a HUGE lover of fudge.  What if I screw up a good batch of fudge?  Well, fear not.  It was awesome.  Yes, awesome!  It tasted like a creamy, delicious pumpkin pie.  

Wanna try?

Pumpkin Spice Fudge

Source: Aunt Peg's Recipe Box

* 2 cups sugar

* 1 cup packed light brown sugar

* 3/4 cup butter (do not use margarine)

* 2/3 cup evaporated milk

* 1/2 cup pumpkin puree

* 1 1/2 tsp. pumpkin pie spice

* 1 bag (12 ounces) white chocolate chips

* 1 jar (7 ounces) marshmallow creme

* 1 1/2 tsp. vanilla

Put the first 6 ingredients in a heavy saucepan and cook over medium heat.  Stir until sugar is dissolved.  Continue cooking over medium high heat until mixture comes to a rolling boil.  Stirring constantly, bring to the soft ball stage (between 234 and 243 degrees.) 

Remove from heat and add marshmallow creme, chocolate chips and vanilla.  Stir like the dickens to combine everything.

I still managed to have little chunks of white chocolate chips, even though I stirred it until I thought my arm was going to fall off.  Any suggestions?

Pour into a 13 x 9 inch pan lined with parchment paper.  This makes removing it easier.

Let cool to room temperature and then dig in.

If you like pumpkin pie, give this recipe a try.  You won't be disappointed!

I'll take 4 pieces please =o)

 

I'm linking to the parties on my sidebar.

{Crazy Cooking Challenge} Root Beer Float Fudge

I think fudge is my weakness. Well, okay, fudge and donuts. Ummm.... fudge, donuts and fried food. Okay, fudge, donuts, fried food and diet Coke. Yeah, that's them.  Is that bad?  At least with fudge I only eat it once a year.  And yeah baby, that time of year has come!  Yipee!

I am serious when I say I love the stuff.  But not just any fudge.  It has to be awesome!  I make an awesome milk chocolate fudge =o)  And when I made my white chocolate peppermint fudge I am pretty sure I heard harp music play when I first took a bite.

So when Tina emailed the Crazy Cooking Challenge for this month I about fell over in my chair: FUDGE!!!  You mean I get to make fudge, eat it and then see almost 150 other fudge recipes?  Ummmm, yes please!  Sign me up!

I was so excited to search blog-land (because the recipe needs to be from blog-land) and find an amazing fudge recipe that I wanted to make.  It was so darn easy.  All I had to do was look on my Fudge board on Pinterest.  Yep, I have a Fudge board =o) I have been wanting to make Aimee's recipe for Root Beer Float Fudge ever since I saw it on her blog Shugary Sweets. BTW - I love her blog!!!

Ingredients:

3 cups sugar
3/4 cup butter
1 cup heavy cream
pinch of salt
3 cups white chocolate chips
1 1/2 cups marshmallow cream
3 tsp. root beer extract

This is the root beer flavoring that I was able to find.  It's super concentrated so I only used 1/2 teaspoon.

In a large saucepan, heat sugar, butter and cream until melted.  Bring to a boil and stir continuously for 4 minutes.  (I'm kind of a nut about fudge so I have to use a candy thermometer.  If you do, make sure your fudge reaches 236 degrees.)

Remove from heat.  Quickly stir in white chocolate chips and marshmallow cream.  Whisk in vigorously until smooth.  Be patient, this may take a little while but it'll be worth it =o)

Pour half of the mixture into a parchment lined 13x9 inch pan.  In the remaining fudge, add root beer extract and whisk again.  Pour over white fudge.  Using a knife swirl the fudge to make a marbled affect... kind of.

Refrigerate at least 4 hours or overnight.

Let me tell you, this fudge is AWESOME!  It's so strange to bite into it and have it really taste like a root beer float!  This may be my new favorite fudge!
(Sorry white chocolate peppermint fudge.)

Enjoy!

Now let's check out all the other amazing recipes. Oh yeah, and don't forget to vote for your favorite fudge recipe. (It is a challenge and all.)=o)

Oh yeah - I'm number 21... just so you know =o)