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This week, Jacque Benson, owner of CakesDuSoleil, shares step by step instructions for creating an easy and inexpensive cupcake tower ! Check out this week's post! Click on the photo to visit CakesDuSoleil!
Monday, November 29, 2010
Cinnamon Chocolate Fudge!
With the Holidays fast approaching it’s time to start thinking about your favorite Holiday goodies!
I tried this new fudge recipe and it was delicious!
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional
*Note::::I used the bittersweet chocolate
And also sprinkled some of the flake sea salt on a few rows
of the fudge it was very good both ways!
Butter the bottom and sides of an 8 by 8-inch baking pan.
Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside.
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.
Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick).
Using spatula, scrape the mixture into the prepared pan and smooth the top.
Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces.
Store refrigerated in an airtight container or freeze.
*Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips. I suggest using the bittersweet the flavor is Amazing !
Sweet Lalaloopsy Cake by Joly Diaz of Viva La Cake
"Suzette La Sweet" my favorite Lalaloopsy EVER!!! She comes from the house of queen Marie Antoinette, so she loves fashion, flowers and SWEETS. She is all edible and was my gift to my best friend and neighbor's daughter. Thank you so much Joly for sharing on the Sugar Teachers FB Group page!!!