I told you I had to satisfy all the craving that have built up since I hurt my leg, and I have to amdit that after all of the sweets at Rutgers Day, I was regretting not taking any fudge home at the end.
Rutgers Student Bakers' favorite fudge is a cookies 'n cream recipe, but I wanted to try one I've had pinned on my Pinterest boards for months: birthday cake flavored. Yum.
So I finally got myself to stop drooling over my keyboard and get to work. I even had this great idea to use one of these pans:
to make equally-sized, easy-to-make fudge pieces. It's actually a silicone brownie pan from Wilton but I'm sure they won't mind if I MacGuyver it to my own delicious purposes.
I have to admit though, I do wish I had tried this one out with the baking club, or at least with a buddy, When she writes to "move quickly", she's not kidding. This fudge started to harden as soon as I turned off the heat. Attempting to turn half of it blue was a bit too much for me, but I managed to get it all into the pan and covered with, what else, rainbow sprinkles.
Phew. Now the good news is that my idea worked and the little bits of fudge came out perfectly from the silicone pan, and are adorable. The bad news? What the kitchen looked like minutes after I got all of it into the fridge to cool.
I've never seen so many dirty pots/pans/silverware. Sigh. It's times like these when I wonder what I would give to have a dishwasher up at college.
But after I salvaged the kitchen I rewarded myself with a taste, and it was like smooth, creamy, sugary perfection. I could've used even more cake mix in the recipe but really, these are quite addicting as is.
These would be a fabulous birthday gift for anyone with a sweet tooth. Or, you know, for yourself...it's someone's birthday somewhere out there...
3 cups sugar
1 1/2 sticks butter/margarine
1 (5oz) can evaporated milk
1 (7oz) jar Marshmallow Fluff
1 (12oz) bag white chocolate chips
1/4 cup yellow cake mix powder
1 tsp vanilla
blue food coloring (optional)
rainbow sprinkles (optional)
1. Grease/foil one 8in or 9in square baking pan, or use a silicone baking pan greased with cooking spray.
2. Add margarine, sugar, and evaporated milk to a large saucepan. Bring to a boil and let boil for a full 4 minutes. Remove from heat.
3. Add fluff, white chocolate, cake mix, and vanilla, and stir continuously until all the chocolate has melted and the consistency is uniform.
4. Moving quickly, pour half of the fudge into a heatproof bowl and dye it blue (or whatever color you want).
5. Fill pan with blue fudge first, then the remaining white fudge on top, pulling a knife through to marble (if you want, I always like layers.)
6. Cover top of fudge with sprinkles and let cool to room temp before storing in fridge for 2 hours to harden.