thegingerchef

Recipes from My Kitchen

Happy 4th of July!!

Ok, so I have to admit – since becoming pregnant I have had zero desire to cook …anything.  I will bake if the mood strikes me, but to actually cook dinner is a huge struggle.  Don’t get me wrong – if you put food in front of me, I’ll eat it 😉  But to sit down and plan out a menu has become such a task that nothing sounds good and I don’t even want to be in the kitchen.  Those that know me know that’s very unusual!  But as I’m coming into the home stretch I think the nesting is starting to kick in (as much as it can for someone who’s trying to build a house and doesn’t want to do anything in this one, just get the new one ready…stress, much?).  So to get in the spirit of summer and the 4th of July, I found an interesting post on Pinterest (is there anything better than Pinterest…really??) and thought I would make it to share (I will have some happy co-workers tomorrow!).

So I hope you enjoy – this recipe is pretty easy to make – but you will need a pair of helping hands (a big thanks to the Mr. for helping me out today!).

Always be sure to gather your ingredients for this one first – as soon as this boils you’ll need to stir, and won’t have time to hunt for things later!

I wasn’t sure exactly how much Marshmallow creme I would need, so I pre-measured.  Hint:  Spray your measuring cup with some non-stick spray and the Fluff will come out of it soooo much easier!  But beware – the Fluff will be melty and drip everywhere.  Oh darn, might have to eat some of the spillage!! 😉

The Mix will be a little lumpy when you start, but will be very smooth and all the sugar will dissolve when the boiling starts.

When you get the fudge made and colored, put it into the foil-lined pan and swirl around with a knife or something to make it look a little more colorful.  This part would have turned out a little better if I had used more colored fudge and less white.

Here is the final product!!  It tastes beyond delicious (I think the white chocolate chips are the reason!!) and is colorful.  I think the website I got this from had sharper edges, but I couldn’t wait to cut into it, so maybe the next go-round will turn out a little better.

4th of July Fudge – a Pinterest find!
(http://www.tasteandtellblog.com/2012/06/4th-of-july-tie-dyed-fudge/) 

Ingredients

  • 2 1/2 cups sugar
  • 1/2 cup butter
  • 5 oz evaporated milk
  • 2 cups marshmallow creme (almost a full 13 oz jar – measure to be sure)
  • 8 oz white chocolate chips
  • red and blue food coloring (for more vivid colors, use the color paste instead of the drops)

Instructions

  • (For thinner fudge, use an 8×8-inch baking dish. For a thicker fudge, use an 8×5-inch baking dish.)
  • Line a baking dish with foil. Spray the foil with non-stick cooking spray. Set aside.
  • In a large pot, combine the sugar, butter and evaporated milk. Cook over medium heat, stirring frequently. When it comes to a boil, stir constantly for 5 minutes. Add in the marshmallow creme and the white chocolate chips. Stir until smooth.
  • Divide the mixture into 3 bowls. Tint one red, one blue, and keep the third white. Pour the red fudge into the prepared baking dish, followed by the white fudge, then the blue fudge. Use a knife to drag through the mixture, combining to form the marbled effect. Let cool completely before cutting

I needed help when I was pouring the mixture into the separate bowls.  I also learned that it makes a bit more than I thought and I didn’t put nearly enough into the red and blue bowls – there was a lot of white.  But in the end, it won’t matter – it’s so delicious!   Mine turned out a little bit soft – it probably would have been a good ideal to put it in the fridge overnight to make it easier to slice, but I just couldn’t wait.

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