4-Chip Faux Fudge

I love faux fudge - it's never gritty, never pasty, and never too sweet.  Just silky smooth like a chocolate truffle.  Super easy to make too - no candy thermometer needed.  You can whip up a batch in no time.  

Four-Chip Faux Fudge

Makes one 9x13 pan (4 1/2 pounds)

Printable Recipe

Ingredients

• 12 tablespoons salted butter, plus a little more to grease foil lined pan

• 1 14-ounce can sweetened condensed milk

• 3 tablespoons milk

• 12 ounces semisweet chocolate chips

• 11 1/2 ounces milk chocolate chips

• 10 ounces peanut butter chips

• 1 cup butterscotch chips

• 7 ounces marshmallow cream

• 1/2 teaspoon pure almond extract

• 1/2 teaspoon pure vanilla extract

• Optional: 1 cup chopped blanched almonds (or any other nut)

Directions

1. Line a 13x9-inch pan with buttered foil (or use non-stick foil); set pan aside.

2. In a large heavy-bottomed saucepan, melt 12 tablespoons butter over low heat.

3. Add the condensed milk, milk, and the 4 varieties of baking chips; cook over low heat, stirring constantly until smooth.

4. Remove from heat; stir in marshmallow cream and extracts. Stir until very well blended. Stir in the nuts if using.

5. Spread fudge in prepared pan; refrigerate until set.

6. When fudge is firmly set, cut into desired portions. Store leftovers in the refrigerator. Yield: about 4 1/2 pounds fudge.

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Penguin Snack Cakes

Are these guys cute or what?  That's what I though when I saw them on Pinterest not long ago.  I've always had a fondness for penguins, and so has my oldest son, so I knew I wanted to make them for a recent family get-together.

You’ll need Swiss cake rolls, tootsie rolls, sugared orange slices, white fondant, and black fondant. Better get a little extra of everything - you know, for snacking.

Cut the sugared orange slices in thirds.

Remove the center section and set it aside for now. Press the two outer sections together (reserve the center section for later).

Squish the two outer sections down to flatten them (they’ll stick together nicely). Set aside.

Now take the reserved center piece and cut a small beak shape; set aside.  This is where the operation gets a little sticky - keep a moist towel and a dry towel handy.  

When you have the appropriate number of beaks and feet, set them aside and move to the next step.

It’s fondant time. You’ll need a 1-inch diameter ball of white fondant for the tummy. For the eyes, you’ll need two 1/4-inch balls of white fondant and two 1/8-inch balls fo black fondant. Be sure to clean your hands well after handling the black fondant so you don’t accidentally discolor the white fondant when you handle it.

Place one of the 1-inch balls of white fondant in the center of your palm.

Flatten the ball into an oval shape.

Place the Swiss cake roll, flat side down on your work surface and place the flattened oval as shown.

Now it’s time to make the eyes. Place the 1/8-inch balls of black fondant on top of the 1/4-inch balls of white fondant.

Gently press the two together.

I see you!

Place the eyeballs on the penguin as shown. They should have no trouble sticking, but if they don’t, warm them in your hands slightly, then try again.

Now place the beak under the eyes, again, it should be sticky enough to hold in place all by itself. We’re almost done.

Now it’s time to make the wings. You’ll need one small tootsie roll per penguin.

Cut the tootsie roll in half.

Knead each half into an oblong shape, then flatten each into the shape of a wing. Attach to the sides of the penguin, just below the eyes. The tootsie roll wings don’t stick as easily as the other parts - use the heat of your hands to make sure they’re soft and sticky before attaching.

Place the feet on a bed of snow (sugar) and top with the assembled penguins.

Enjoy!