birthday fudge

Food & Beverage

April 19, 2017

first off, thank you so much everyone for your kind words about yesterdays post. it sounds like we all just need to allow ourselves a bit of grace. I needed the encouragement and i really really appreciate it more than you know.

on a totally different note let’s talk about dessert. i was tasked with bringing dessert to easter. however we also were celebrating birthdays and I knew there would be cake so i didn’t want to make a huge dessert. fudge seemed to be the logical answer to that problem.

i’ve made all sorts of different types of fudge before with all different methods (powdered sugar, condensed milk etc) this one was so super simple. i got this recipe from the blog studio diy.  i made this cake a while back that uses the same birthday cake crumble toppings as the fudge recipe calls for. these would be so tasty to make even just to keep and mix into your yogurt or on muffins. (hey we’re not exactly going for healthy here).

anyway this fudge was a huge hit at both easter parties and takes less than 30 minutes to make (not including baking and rest time) but it’s worth it.

so two parts : crumble and fudge. seriously if you didn’t want to make the crumble i would just chop up oreo, cookies, or even candy bars… the possibilities are endless.

for the crumble: from the book momofuku milk bar

1/2 cup sugar
1.5 tablespoon brown sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 tablespoon sprinkles
1/4 cup of canola oil
1 tbsp vanilla extract

for the fudge:
1.5 lbs white chocolate
14 oz can sweetened condensed milk
2 tsp vanilla
1/4 cup sprinkles

To make the crumble:
preheat oven to 300 degrees and line a baking sheet with parchment paper
in a mixer with the paddle attachment (or spatula) mix in the dry ingredients (sugars, flour, baking powder, salt and sprinkles) then slowly drizzle in the oil and vanilla
beat it just until it begins to clump. spread out onto pan and bake about 20 minutes

To make the fudge:
line an 8 inch pan with parchment paper.
over medium low heat, stir the chocolate and can of milk together until the chocolate melts. add vanilla then add the sprinkles stir gently until everything is combined.
pour about half the cake crumbles into the bottom of the pan. then layer all the chocolate fudge mix into the pan top with the rest of the crumbles. press them in a bit to the liquid.
put in the fridge and allow to harden. cut into squares and serve. (note: took about 2 hours to be firm enough to cut)



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Abigail Albers       Author

Abby is a wife and mother, antique shopper, entrepreneur, gardener, sheep lady, sequin enthusiast and your Midwest Martha Stewart Wannabe.. Follow her on instagram @adventuresinabbyland.

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