A few weekends ago, knee-deep during the holiday season, my kitchen was covered from top to bottom, left to right. With kitchen helpers, pots and pans, four burners on the stove going, the oven heating up, and massive quantities of flour, butter, and sugar. Everywhere.
Mystic’s daughter and a friend of hers. A co-worker. Midway through, the kids came home, and the kitchen swelled to include Mystic, The Ex, and my stepdaughter. A true dysfunctional functional family if I ever saw one. At that point, not everyone was cooking and baking. But those that were, were going balls to the wall.
A chocolate chip bundt cake. Ten dozen cookies. Cranberry Almond Bars. No Bake cookies. Homemade hummus. Eight dozen chocolate covered pretzels. Mexican Wedding cookies. And fudge. It was crazy. But one of my most favorite kinds of crazy.
“Fudge? You’re making fudge?” That’s right about when Mystic started paying closer attention to all the cooking and baking going on around him.
“Yes. Do you like fudge?”
“Chocolate fudge. Is it chocolate?”
Truth be told, since I’m super picky about sweets that we keep in the house, I usually only make fudge if a) I’m going to see my sister, so I can share it with her or b) if it immediately has plans to leave the house.
I made a mental note to make Mystic some chocolate fudge in the coming weeks, and when I spied this recipe, it was a no brainer. We happened to be on a grocery shopping trip together when he saw me grab the bag of Andes mint chips. He asked what they were for, and when I told him, he wondered if we needed another bag for snacking.
No, definitely not. Well, he did, and his daughter. As soon as she comes in the house, she makes a beeline for the white chocolate chip jar.
This fudge recipe is one of those perfect little recipes to have in your back pocket.
For when the kids are clamoring for a sweet snack.
For when they want to “help” you in the kitchen.
For when you want to give them the reins of the recipe and let them take charge and own it.
For when you owe a thank you to someone who helped you out.
For a quick little birthday treat for your favorite friend.
For when your boyfriend shares his love of chocolate fudge.
Especially the mint flavored kind.
January 19, 2012 – Bonus Photo
Birthday cake topper, check! This little beauty arrived yesterday and as our plan for her upcoming parties comes together, we’re getting more and more excited. We did think the blue unicorn belly was a little weird, and we’re convinced he needs a little bit of sparkle (which we will certainly take care of), but it’s going to look pretty awesome atop someone’s upcoming birthday cake.
Three Minute Three Ingredient Fudge
Recipe courtesy of Pinterest via Vanessa Christenson
(1) 14 oz can condensed milk
(1) 14 oz package of semi sweet chocolate chips.
(1) 10 oz package of Andes mint chips
1. In a bowl combine the Chocolate and Andes mint chips
2. Add condensed milk and mix.
3. Microwave everything for three minutes. Stir till smooth.
4. Pour into a 9 x 9 pan for thick squares or a 9 x13 pan for thin squares
For added garnish, crush peppermint candies or candy canes, sprinkle them on top and let the fudge cool.
This is so easy it should be illegal :)
I love fudge but I don’t love the beat beat beat of my dad’s old fudge recipe. I’m going to give this a try.
The only mints come in little packages so I’ll have to open each one individually but still.. much easier and faster than the old way.
This sounds like a big batch of danger waiting to happen. Love it.
I actually “researched” unicorn cakes last night for a certain someone’s birthday party to see if there was any way I could possibly construct one. It’s POSSIBLE…but buying the unicorn topper was probably the easier, less-stressful option :P