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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Molded Sparkling Cider

Each year around this time I purchase a case of pomegranates.  We love eating the arils (seeds), generally eating them straight up, but every now and then I use them in a recipe like this festive molded sparkling cider. They can be molded in just about anything.  I like to use a silicone mold for easy removal.

Molded Sparkling Cider

makes 8-10 servings

Printable Recipe

Ingredients

• 3 tablespoons unflavored gelatin powder (or 3 packages or 12 sheets)

• 2 cups cold water

• 1 cup granulated sugar

• 1 1/2 cups cold sparkling apple cider (or champagne)

• 1 1/2 cups cold lemon/lime soda (or ginger ale)

• 1/2 - 1 cup pomegranate arils (seeds)

Directions

1. In a medium saucepan, sprinkle gelatin over cold water; rest for 2 minutes.

2. Bring mixture to a boil and stir until gelatin is fully dissolved.

3. Remove from heat and add sugar; stir until completely dissolved.

4. Stir in cider and soda.

5. Pour mixture into a bowl and chill for 1-2 hours, until it thickens but doesn't set completely.

6. Stir in pomegranate arils and stir to evenly distribute.

7. Pour into molds or ramekins that have been prayed with nonstick cooking spray.

8. Chill until firm, at least 4 hours.

9. Unmold to serve.

inspired by a recipe from Hello, Jell-O by Victoria Belanger

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