We have been watching Great British Show Masterclass all week! I just love Paul and Mary’s banter. Paul’s impressions of Mary are everything! Hahaha. But seriously I love listening to them describe food. I especially love when Mary says a treat looks scrummy! It’s just adorable. Some day I will be ambitious enough to attempt some of those treats! I would love to make Mary’s Lemon and Raspberry eclairs, or try laminating my own puff pastry dough. The first recipe I think we need to master are French Macarons. The ones we made this time sure taste yummy but the feet were all out of control.
On the other end of the baking spectrum we have fudge. So so so easy to make! There are so many different flavors to play with, I am definitely going to be playing around with them more this year! This is the quickest and easiest addition to our cookie gift boxes this year.
Make sure that when you are buying white chocolate that you are baking chocolate or if you are buying chips I would suggest Ghirardelli chips. I have found that most “white chocolate” chips do not melt well and are more sweet.
This recipe will give you about 50 pieces of fudge. You can definitely just make half a batch if you aren’t sharing with an entire village!
- 3 Cups Ghirardelli Milk Chocolate Chips
- 3 Cups Ghirardelli White Chocolate Chips
- 35 oz Sweetened Condensed Milk (this is about 2.5 cans)
- 1 1/2 tsp Mint Extract
- 1/2 tsp Vanilla Extract
- Green Food Coloring
On the oven have 2 saucepans. In one sauce pan add 14 oz of sweetened condensed milk (1 can). In the other add 21 oz sweetened condensed milk (about 1.5 cans), mint and vanilla extract and food coloring. Heat these over medium heat stirring frequently until they just start to bubble. Remove from heat and add milk chocolate chips into the plain saucepan and white chocolate into the flavored and green saucepan. The heat from the milk and the pans should start to melt the chocolate. Stir each pot until you have a creamy smooth chocolate. You may need to add a little more sweetened condensed milk to get the smooth consistency.
Line an 8×11 cake pan with cling wrap or tin foil. Alternately spoon in the milk and mint chocolate. Gently drag a butter knife through the chocolate to create swirls. Place in the fridge to chill for 3-4 hours.
When you’re ready to serve you can remove from the dish and peel off the cling wrap or tin foil. Cut into even pieces and enjoy! The fudge does not need to be stored in the fridge.