Category Archives: Baking

Angelic Lemon Meringue Cupcakes

What is your favorite pie? I’ve been on a kick lately that I want to make my favorite pies or cakes into cupcakes so that I can easily share them. Lemon Meringue is absolutely my favorite pie. I mean basically any dessert with lemon in it and I am sold!

During the summer my favorite dessert is a slice of Angel Food cake topped with fresh raspberries, strawberries and blackberries and whipped cream. Yum! So naturally I decided to combine these two and make a super delicious cupcake to share with all my friends at work!

When you try this recipe get ready to whip some eggs! Whipped egg whites will give you that light, fluffy, airy and fun dessert! One of my favorite things about this recipe was that I could make parts of it and then assemble it all on a different day.  The lemon curd can be made and stored days in advance. I usually like to use Meyer lemons when I bake, but this time I had to use regular lemons because they were big and beautiful and the Meyer lemons were looking kinda sad.

Makes 30 cupcakes.


Lemon Curd

  • 4 Large Meyer Lemons, juiced (should be about 1/2 cup) and zested
  • 1 Cup Sugar
  • 5 Egg Yolks
  • 1/2 Cup Butter, cubed

Angel Food Cupcake:

  • 12 Egg Whites, room temperature (they will whip faster)
  • 1 1/2 Cup Sugar, split
  • 1 Cup Cake Flour, sifted. This will help you really get that light and fluffy perfect angel food texture.
  • 1 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 2 tsp Vanilla Extract
  • 1 tsp Lemon Emulsion or 1/2 tsp extract

Meringue Topping:

  • 5 Egg Whites
  • 1 1/4 Cup Sugar
  • 1 Tsp Vanilla Extract
  • 1/2 tsp Cream of Tartar

To make the curd:

In a small dish stir together the sugar and lemon zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Remove from heat and let cool for 5 minutes stirring occasionally. If you are looking for a very smooth jelly consistency then push the curd through a mesh sieve.

Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature.

Store in the fridge.

To make the cupcake:

Preheat oven to 375.

In a stand mixer whip your egg whites on a medium speed until soft peaks form. Slowly add 3/4 cup sugar. Continue whipping until stiff peaks form. When you can remove the whisk and the peaks will stay in place you know that you are there. Beat in the cream of tartar, salt and the vanilla and lemon. In a medium bowl whisk together the flour and 3/4 cup sugar.

Using a spatula gently fold in the dry mix. I saw a technique that shows in a cingular motion running the spatula all around the edge of the bowl and then directly through the center. This helps keep the eggs light and airy and full incorporate the dry ingredients.

Fill  cupcake liners with the batter until they are almost full. Bake for 15-18 minutes until the cake bounces back when you lightly press on it. Remove from oven and cool on a wire rack.

To make the meringue:

In a double boiler or place your metal stand mixer bowl over a pan with a few inches of water. Add all ingredients into the bowl. Over a medium heat whisk together the ingredients. It will start to turn syrupy. Once your mixture reaches between 120 and 140 degrees remove from heat. Using a hand mixer or your stand mixer beat the frosting for 7-10 minutes until stiff peaks form. Make sure that your peaks don’t move at all. Occasionally scrape down the sides of the bowl.

Pick your favorite piping tip and move frosting into a piping bag.

To assemble cupcakes:

Using a filling tip add the lemon curd into a piping bag. Gently fill each cupcake with the lemon curd. Generously pipe frosting onto each cupcake. Using a kitchen torch gently brown the meringue. It is so fun to watch it slightly puff up and get that perfect golden brown!

I hope you give these a try….they are amazing and your friends and family will definitely appreciate it!

Spring Marbled Cake Balls

I wanted to make something bright and fun for spring. What is better than spring colored cake balls?!? The first few times I made cake balls were with my sister. I had never really heard of them before, but we made some pumpkin cake rolls several years ago and I was hooked! I’ve tried several different kinds of truffles and dipped balls. This is my very first solo cake ball though. I am still working on my ball rolling technique.

I wanted to make plenty for all my peeps at work so I baked 4 cakes! Yowza! I also know that these are pretty large, but they aren’t very rich so you can definitely eat a full one. I made my favorite White Chocolate Buttercream and added some Meyer lemon zest and juice. So it ends up being perfectly light and fresh! 

You can definitely adjust this recipe based on how many you want to make. You can divide 1 box white cake mix into 2-4 different colors. You can get 12-24 cake balls out of one cake based on how big you want them.


  • 2 boxes White Cake Mix
  • 1 box Blue Velvet Cake
  • 1 box Pink Velvet Cake
  • To make them you will need Butter, vegetable oil and water.
  • Yellow And Green food coloring. I prefer Wilton Icing Colors


  • 1 1/2 Cup Salted Butter, softened
  • 2 Meyer Lemons, zest and juiced
  • 1 tsp Salt
  • 1 1/2 Cup White Chocolate, melted
  • 3-4 Cups Powdered Sugar
  • Optional: 1-2 tsp Lemon Emulsion

Coating:  2 packages Almond bark

Decorations: Sprinkles, colored candy melts, or whatever tickles your fancy!

Bake cakes according to package directions. I recommend using clear glass pans to reduce the amount of browned edges. Let cool until room temperature.

In seperate bowls break up the different colored cakes into fine crumbs. I used my hands by taking a large piece of cake and moving my hands in circles getting closer and closer. (Maybe it’s time to upgrade to a video blog). Anyways, you’re smart people. You can figure out how to take a whole cake into little crumbs. Remove any browned pieces that won’t crumble and dispose of them into your mastication receptacle. (Maybe I have had too much wine)

To make the frosting. Beat the butter until it’s smooth. Add lemon zest, juice, salt and 1 Cup powdered sugar. Beat until well mixed. Once the melted white chocolate is cooled so that it is just warm to the touch slowly drizzle it into the frosting while beating it consistently. Add the rest of the powdered sugar one cup at a time until you reach your desired consistency. Beat for 3-5 minutes to get your frosting nice and fluffy.

In your cake crumb bowls add 1/2 Cup frosting at a time. Use your hands to mix it in. You will know that you have enough frosting in there if you make a small ball and press your thumb down in the middle and it stays together and doesn’t break apart at the edges.

To assemble:

Take equal parts of each color cake and roll into a ball. I used about 1 Tbsp of each color. Line a cookie sheet with wax paper and place the rolled balls on the cookie sheet. Place in the fridge for at least 15-20 minutes.

In a small crockpot or a large bowl melt the almond bark. Use a fork to dunk the chilled cake balls in the almond bark, gently toss around until fully coated. Place back on the wax paper. Add sprinkles or desired decorations immediately. I dunked 3 balls and then decorated them. And so on and so forth. After a few minutes they should be hard enough to be able to be moved onto your serving tray or storage container.

Key Lime Cupcakes

Look at me being on top of things! I’m getting some St. Patty’s Day recipes up on the blog so you can make an Irish feast for your friends and family! Last year I made some Lucky Leprechaun Treats Click here for the recipe! Those are pretty fun, especially if you have kids and love Lucky Charms! Yum!

Here’s what I learned making these cupcakes:

Key limes are adorable.

Key limes are a super duper pain in the ass to work with.

Do not try to juice them in a juicer. Because that rind is super bitter.

Likewise, maybe zesting them was a big mistake (also a major pain in the ass)

So I have adjusted the recipe below based on what I think will help make them better than what I ended up doing. If you have any other adjustments or suggestions please let me know!!

Also, if you know how to make a confetti cake, let me know!! I tried putting green non-pariels in the batter and they just disintegrated and that is how I ended up with green cupcakes. Totally appropriate for the holiday, but not the effect I was hoping for.

The order that you want to make things in is curd filling first, you can make this a day or two ahead if you want. Then cupcakes and then frosting.

Makes 24 cupcakes.

Key Lime Curd:

  • 10 Key Limes, juiced
  • 1 Regular Lime, zested
  • 1/3 Cup Sugar
  • 2 Egg Yolks
  • 3 Tbsp Butter, cubed
  • 1 tsp Cornstarch


  • 1 Box White Cake Mix
  • 1 Package White Chocolate
  • 1/2 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 1 Cup Sour Cream
  • Add some confetti wizardry or green food coloring if desired


  • 1 Cup Salted Butter, room temperature
  • 6 oz White Chocolate, melted
  • 4 Key Limes, Juiced
  • 1/4 tsp Salt
  • 2 Cups Powdered Sugar
  • Green food coloring and sprinkles if desired

To make the curd:

  • In a small dish stir together the sugar and lime zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Stir in the cornstarch. Remove from heat and let cool for 5 minutes stirring occasionally. Push the curd through a mesh sieve.Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature. Chill in the fridge while you make the cupcakes.

To make the cupcakes:

Preheat oven to 350.

In a stand mixer combine the cake mix and pudding mix. Add the milk and oil. Mix well. Add the eggs and vanilla, mix well, scrape down the sides of the bowl. Add the lime juice and sour cream, mix until just combined. Add in your sprinkles or food coloring. Use a cookie scoop to fill your cupcake liners 3/4 full. Bake for 20-22 minutes until a toothpick inserted into the cake comes out clean.

Once the cupcakes have fully cooled use a filling tip and pipe in the lime curd to the center of each cupcake. If you don’t have a filling tip you can cut out a hole in the middle of the cupcake and spoon in the curd.

To make frosting:

In a medium mixing bowl beat the butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar and the lime juice. Melt the chocolate 30 seconds at a time, stirring in between each segment. Once the chocolate is fully melted let it sit for a minute or two until it’s just warm to the touch. Slowly beat in the melted chocolate. Add the salt and the rest of the powdered sugar. Beat for 3-.5 minutes until your frosting is light and fluffy.

To add the green swirl add green food dye to the side creases in your piping bag. Use a spatula to fill the bag with frosting. I used a Wilton 1 M tip to pipe the rosettes.

Chocolate Chip Raspberry Swirl Muffins

This year I wanted to make a special treat for the wonderful people I work with at both jobs! I’ve been making a lot of cupcakes lately and I wanted to try something a little different. I also wanted something that everyone would want to eat! So I asked my team for some inspiration and one of the guys had the genius idea of chocolate and raspberry muffins! And after a lengthy discussion of using fresh raspberries versus filling with a raspberry curd (filled muffins is now an intriguing idea to me) I decided to swirl in some fresh mashed raspberries.

Back in college at USU there was a little deli/coffee shop at the library and one of my favorite habits was stopping for a coffee to go on my way to Econ class. And if I was early enough there would be my favorite muffins left! I would either go for the almond poppy seed or……..Chocolate Chip!!! I just love biting into that vanilla muffin with a little bit of chocolate sprinkled in. This batter was so amazing that I didn’t clean out the bowl right away so I could sneak a little taste here and there while I was making dinner.

I really love the way these turned out, slightly crunchy tops and soft and fluffy inside! And the raspberry adds a wonderful little tang and a fun color!

This recipe makes about 3 dozen cupcake sized muffins


  • 1 1/2 Cup Butter, softened
  • 2 Cups Sugar
  • 4 eggs, room temperature
  • 1 Tbsp Pure Vanilla Extract
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 4 Cups all purpose flour
  • 16 oz Sour Cream, at room temperature
  • 10 oz Mini Chocolate Chips, if you want to get fancy set some aside to sprinkle on top
  • 1 Cup Fresh Raspberries, macerated in 1/8 cup sugar for 30 minutes and mashed with a fork

Preheat oven to 400 degrees.

In a stand mixer beat the butter until it’s smooth. Add the sugar and beat for 3-4 minutes, scraping down the bowl occasionally, until it gets to be a few shades lighter. Add vanilla and the eggs. Beat until fully mixed, scraping down the sides of the bowl. Mix in the baking powder, baking soda and salt.

Add the flour 1 cup at a time, alternating with 1/4 cup of sour cream. Mix until it’s just barely combined each time. If you over beat it then the muffins will be more dense instead of light and fluffy. Using a spatula gently fold in the chocolate chips. Pour the raspberries around the edge of the bowl, using your spatula gently swirl in the raspberries.

Line your muffin tin with cupcake liners. Using a cookie scoop fill the liners almost full. Bake for 18-20 minutes. When the top is lightly browned and a toothpick is inserted and comes out clean then they are done! Let them cool in the pan for about 5 minutes before transferring to a wire rack.

Now would be a perfect time sneak a little snack! A warm freshly baked oven is as close to paradise as I’m getting any time soon! So wonderfully yummy!

Chocolate Amaretto Cheesecake

I just have to start out with this statement. I don’t think that I have ever made such a beautiful cheesecake in my life. And I’ve made some pretty good cheesecakes! Guys…I am just so proud! I don’t even know what possessed me to make an amaretto cheesecake. I didn’t even have amaretto just laying around. I was trying to think about good Valentines Day dessert to share, and of course it had to be cheesecake. That is my favorite dessert! Since chocolate is the official treat of Valentine’s Day of course it had to be a chocolate cheesecake. Amaretto seems like a pretty decadent addition to chocolate. So why not?!?!

I really did have to get away from the red velvet extravaganza that happened last year. I mean I did about 5 different types of red velvet recipes. Probably because that is Levi’s favorite flavor. But he was a really big fan of this one as well!

I’m sure you can try baking this without the water bath, but from my understanding you will get the absolute best textures if you use the water. It’s really not that hard. All you need is a roasting pan.

This cheesecake is super creamy and the flavors are very subtle and delicate. The mousse on top is very light and adds just a little extra amaretto into your life. The crust has just a right amount of crumble to it. Overall I think it’s not too rich like some New York Style Cheesecakes, it’s just the perfect way to finish your special dinner with your special someone!

Click here to see more Valentine’s Day inspired recipes!

I hope you all love this cheesecake as much as we do!


  • 12 Chocolate Graham Crackers, crushed
  • 5 Tbsp Butter, softened
  • 32 oz Cream Cheese, room temperature
  • 1 Cup Sour Cream
  • 1/3 Cup Sugar
  • 2 Cups Ghiradelli Milk Chocolate Chips
  • 1/2 Cup Butter
  • 2 tsp Vanilla Extract
  • 1/2 Cup Amaretto
  • 4 Eggs and 2 Egg Yolks, room temperature


  • 1/4 Cup Amaretto
  •  3/4 Cup Whipping Cream
  • 4 Tbsp Powdered Sugar
  • 4 oz Cream Cheese
  • Optional- 1/2 cup sliced Almonds

Preheat oven to 350 degrees.

Mix together the crushed graham crackers and the 5 Tbsp butter. Press into the bottom and up the sides of a 9 inch springform pan. Place in the oven for 5 minutes, remove and chill in the refrigerator while preparing the filling.

In a double boiler, or a medium bowl over a saucepan melt the 1/2 cup butter. Add the chocolate chips and stir continuously until all the chocolate has just barely melted. Remove from heat immediately. Set aside.

In a large bowl use a hand mixer to beat the cream cheese until it is smooth. Add sugar and sour cream, beat well. Scrape down the sides of the bowl. Add the cooled chocolate sauce, vanilla and Amaretto. Mix well. Add the eggs one at a time, beat on low until eggs are just incorporated.

Pour the batter over the prepared crust. Wrap tinfoil around the outside of the springform pan. Place in a large roasting pan. Pour boiling water in until it’s halfway up the side of the cake pan. Bake the cheesecake for 60 minutes. Reduce heat to 300, bake an additional 20 minutes. Turn the oven off and let the cheesecake rest for 60 minutes. Move cheesecake to the refrigerator overnight.

To prepare the topping:

In a medium bowl beat the cream cheese with a hand mixer until it’s light and fluffy. In a large bowl beat the whipping cream, powdered sugar and amaretto for about 5-7 minutes until the cream can hold it’s own shape.

Using a spatula take 1/4 of the whipping cream and fold it into the cream cheese. Repeat with the remaining whipping cream until you have a smooth mousse. Transfer the mousse into a piping bag and pipe the mousse over the top of the cheesecake. Smooth with a frosting spatula. Add almonds. Place back in the fridge for 15 minutes.

If you want to be super professional when slicing the cheesecake, run a long thin knife under hot water for a minute and wipe dry with a paper towel between each cut. This is definitely my new go to for picturesque cheesecake slices!

Raspberry Lemon Waffles

Let the lemon obsession continue! After making my amazing lemon curd and using it to fill cupcakes of course a waffle topping was next in line! We added lemon pudding and macerated raspberries to the waffle mix to give it the extra zest! Be careful when cooking with lemon juice because it burn

We sure do love waffles! And Raspberries! And lemon! This is the perfect marriage of all our favorites! The waffles are fluffy and are just barely crispy on the outside. The Lemon Curd is just wonderful! Get the easy recipe here. It’s zesty and a little sweet and very smooth! Pair this with some fresh raspberries and it’s sure to please! I can’t wait for summer and the raspberries to come straight out of the garden! Yum! I wish I lived in a climate that would work with a lemon or lime tree. Fresh citrus would just be amazing. I’m thinking about finding a miniature citrus tree for the house.

Normally on Saturday mornings we will venture out for our usual Jamba Juice and a bagel. But this Saturday we decided to stay home for a special treat! How do you like your waffles? We will definitely be trying more recipes soon!

Makes 4 Belgium Waffles


  • 2 Meyer Lemons, zested and juiced
  • 1/8 Cup Sugar
  • 4 oz Fresh Raspberries
  • 1 and 1/8cup flour
  • 1 tsp salt
  • 3/8 cup sugar
  • 1 and 1/2 tsp baking powder
  • 1 package Lemon pudding mix
  • 1/2 cup butter – melted
  • 2 eggs – separated
  • 3/4 cup milk
  1. In a small bowl mix the 1/8 cup sugar and lemon zest. Mash them together with your fingers, add the raspberries. Fully coat the raspberries and add the lemon juice. Let it macerate while prepping the other waffle ingredients.
  2. Whisk the dry ingredients in a medium bowl.
  3. Whisk the egg yolks, milk, and butter in a separate bowl.
  4. In a large bowl whisk the egg whites until you form soft peaks.
  5. Add the milk, egg yolks, and butter mixture to the dry ingredients until just combined.
  6. Add the egg whites and fold gently until just combined as not to let the mixture deflate too much. The egg whites are to make the mixture fluffy and airy.
  7. Cook the waffles in your favorite waffle maker. Put them in an oven for 5 minutes at 200 degrees to get them a little crispy.

Meyer Lemon Curd

When I was a kid I remember that the church always had a big yard sale every year. And a woman always sold her homemade preserves there. This is the first time I had lemon curd, and every year I looked forward to buying a fresh jar.

I don’t know what exactly attracts me to lemon sweets, but especially in the dead of winter it brings happiness and brightness into my day. If I were to pick one favorite type of dessert I would have to say anything with lemon.

Lemon curd is so versatile you can put it on anything! Ice cream, toast, cake, english muffins, pancakes, waffles, or even just have a little spoonful now and then. I really like using Meyer Lemons because you get all the wonderful citrus flavor without battling the tartness of a regular lemon.

My first batch of curd first went on some citrus English muffins. So so so yummy. The rest of it went into a lemon cupcake! I wonder if I could mix it with whipped cream and pipe it into eclairs or use it as a layer in a trifle. So many possibilities, I can’t wait to make this again and again!


  • 4 Large Meyer Lemons, juiced (should be about 1/2 cup) and zested
  • 1 Cup Sugar
  • 5 Egg Yolks
  • 1/2 Cup Butter, cubed

In a small dish stir together the sugar and lemon zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Remove from heat and let cool for 5 minutes stirring occasionally. If you are looking for a very smooth jelly consistency then push the curd through a mesh sieve.

Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature.

Store in the fridge.

What will you use your lemon curd for?


Strawberry and Chocolate Cookies

I am getting a head start on my Valentines Day blogging this year! I feel like a month is a pretty good jump on things. I haven’t quite planned out everything that I will be making this year yet. What are your favorite Valentine’s treats? Let me know in the comments and I might give it a try!

Visit the Valentine’s Day Page for more ways to wow the love of your life 🙂

Don’t want to spend loads of money and time on making chocolate covered strawberries for Valentines Day this year? Well here is an excellent alternative! And there is no shortage of red, pink and white M&M’s on the shelves so grab a bag and have some fun with your kids whipping up a special treat!


  • 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 1 cup Butter, softened
  • 1 package Jello Strawberry Creme Instant Pudding Mix
  • 1 Tbsp Vanilla Extract
  • 2 Eggs
  • Pink Food Coloring
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 cups Flour
  • 1 Cup White Cheesecake M&M’s
  • 1/2 Cup Milk Chocolate M&M’s

Preheat oven to 350 degrees.

In a stand mixer beat the white and brown sugar with the butter until you have a grainy paste. Add the vanilla, food coloring and eggs, mix until combined.

Beat in the baking soda and salt. Mix in the pudding mix. Slowly add the flour. Mix well. Using a large mixing spoon mix in the M&Ms. If your dough is really soft place in the fridge for 15 minutes.

Using a cookie dough scoop get a heaping scoop of dough. Place on a large non stick cookie sheet. I did 3 cookies to a row and 5 rows.
Bake for 13-15 minutes until the edges just start to brown.

Cool on a wire rack.

White Chocolate Buttercream

I’ve made this white chocolate buttercream a few times now and it is delicious and beautiful. It is also an amazing base for a whole spectrum of flavors! The first time I made it I added Andes peppermint baking chips, and it was AMAZING! Yum! One of my girlfriends said it was the best cupcake I have ever made. The next time I made it I added 1/4 tsp of Almond extract and WOW! I think next time I will add some fresh lemon juice, I bet it will be spectacular.

This frosting is light and fluffy, almost has a whipped texture. If you like your frosting super sweet you could omit the added salt, but I definitely recommend using salted butter.

I had a night home alone one night and decided to play around with different decorating techniques. I discovered that I don’t need a coupler with my Wilton 1M Large Star piping tip. I thought for sure that frosting would just ooze out the sides, but lo and behold… worked like a charm! I am just obsessed with decorating with rosettes! Not sure what I will move on to next….but for now I will strive to perfect this art!

This will frost about 24 cupcakes with a medium amount of frosting. For a cake more than 2 layers I would increase the recipe by 50% or double.


  • 1 Cup Salted Butter, softened
  • 1/4 tsp Salt
  • 6 oz White Chocolate, melted and slightly cooled
  • 2 Cups Powdered Sugar

In a medium bowl beat the butter and salt with a hand mixer until it lightens in color and becomes light and fluffy. Add 1/2 cup of the powdered sugar, mix well. Slowly beat in the melted white chocolate. Slowly add the rest of the powdered sugar and beat well for 3-4 minutes until it’s light and fluffy.

If you are adding extracts, add them with the first 1/2 cup of powdered sugar.

Mint Chocolate Fudge

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.