joyeux cuisine

a blog about good food, family, friends, and life.

root beer float fudge.

Happy 4th of July, everyone!

I hope your three day weekend (or regular two day for some of us) has gotten off to a fantastic start! I thought I’d give you all a little recipe perfect for a party or barbecue this weekend. This fudge recipe is pretty easy and is very similar to the birthday cake fudge I made many moons ago. Also, it’s VERY¬†sweet! You’ve been warned.

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This week was the last week for a couple guys at work so we had a food day and everyone could bring in different foods to share with everyone else. I use this opportunity to stuff everyone with sugar. And I mean really. Once I brought cupcakes, the next time brownies, and this time fudge. Crazy good, wonderfully sugary, super tasty fudge.

The key to this fudge is the root beer concentrate. Everyone at work flipped out about and said it tasted exactly like a root beer float. You can almost taste the carbonation. I had many people come up to me and ask for the recipe or say the fudge tasted like a root beer float. It’s safe to say my ego grew a little bit. But it’s all thanks to this fudge. So please have a great weekend celebrating our great country.

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Happy cooking, friends!

Root Beer Float Fudge
makes approximately 40 pieces
recipe from taste of home

3 cups sugar
3/4 cup butter (1 1/2 sticks)
5 ounce can evaporated milk
12 ounce bag white chocolate chips
7 ounce jar marshmallow fluff
2 teaspoons root beer float concentrate
1/2 teaspoon vanilla extract

Line a 9×9 square pan with aluminum foil and spray generously with non-stick spray.
In a medium sized pot combine the sugar, butter, and evaporated milk. Bring the mixture to a boil over medium heat, gently stirring constantly. This will take about 5-6 minutes. Once the mixture comes to a boil, stir constantly for four minutes. After the four minutes are up remove the pan from the heat and stir in the white chocolate and marshmallow fluff. After this point you need to work really quickly because the fudge will set up pretty quickly. Pour a generous 1/3 of the mixture into a small bowl. Stir the vanilla extract into the smaller portion and stir the root beer float concentrate into the larger portion. Pour the root beer fudge into the prepared pan and spread into a flat layer. Pour the vanilla fudge on top of the root beer fudge and spread over the top.
Store in the fridge until fudge is set. Cut into 1 inch pieces and serve.
Fudge can be stored in the fridge or at room temperature, well wrapped both places.

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peanut butter fudge.

This is a little bit about my life right now. I graduated college two weeks ago. I’ve been applying to jobs like a crazy person. Sometimes I forget to leave my apartment. I’ve been watching a lot of Netflix. Yesterday I watched 4 episodes of Ramsey’s Kitchen Nightmares and 6 episodes of Good Eats. I have a problem.
But I now feel like I know exactly what not to do while running a restaurant. So that’s good, right? Maybe that’ll come in handy someday. Yeah, probably not.

Anyway, this recipe is from Alton Brown. I haven’t had much luck making candies before; I just can’t get peanut brittle right. But this fudge recipe was actually pretty foolproof. And you all know that I love peanut butter (luckily, so does my boyfriend). Plus I’m driving to Michigan to spend the weekend with my boyfriend’s family and fudge is a great ice-breaker. At least, I hope so.

This fudge is really easy to make. There’s no stove involved, just a microwave. Which isn’t actually the best way to make fudge, but if Alton can do it we can do it too. This is also a sharing recipe. Don’t eat it all yourself. I mean, you can if you want, but I suggest sharing. You’ll make friends that way.

Make some fudge. Download the new She and Him album. Dance around your kitchen. It’s allowed.

Peanut Butter Fudge
recipe by Alton Brown
makes 1 8×8 pan of fudge

1 cup (2 sticks) unsalted butter, plus more for the pan
1 cup creamy peanut butter
1 teaspoon vanilla
1 pound (about 3 and 1/2 cups) powdered sugar, sifted

Butter an 8×8 pan. Cover the pan with parchment paper or wax paper and set aside.
Place butter and peanut butter in a large microwave safe bowl. Cover with plastic wrap and cut slits in the plastic wrap to let the steam escape. Microwave on high for 2 minutes. Remove from microwave and stir gently. Place back in the microwave and heat for 2 more minutes on high.
When the 2 minutes are up, remove the plastic wrap and stir in the vanilla and powdered sugar with a wooden spoon. The fudge will get really thick so you may need to switch to a potato masher to combine everything. When the powdered sugar disappears, scoop into the prepared pan and smooth out with a non-stick spatula. Cover the top of the fudge with more wax paper or parchment and refrigerate until firm, about 2 hours.
When the fudge is firm, cut it into 1-inch pieces. Store in the refrigerator.

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best friend birthdays.

Today is one of my really good friend’s birthday today! He’s super awesome and one of the coolest people I know. He’s pretty much a brother to me. We’ve been friends for a couple years and they’ve been fun times. We often take late-night trips to the grocery store to buy baking things. He lives in Texas which is a really long ways away from Illinois. I decided to make him a sweet birthday package full of awesome things not only to celebrate his birthday, but also to make up for my poor friendship in the last few months. (Sometimes I get really stressed out and become a hermit…I’m cool like that.) So this is an idea of a package to send to your far-away friends.

Remember when I said I was knitting dinosaurs? It was awhile ago, so I don’t blame you if you don’t remember. Mike gets a brachiosaurus because he’s super tall and it made sense. It’s pretty adorable. There were also some other non-food things: a crocheted Yoda, an Aston Martin hot wheel, and a birthday card. All of which are super awesome.

There was a lot of food in there as well. Birthday cake fudge wrapped up in a lot of plastic wrap to make sure it didn’t melt all over and then stuffed into an empty butter box (I had to improvise on packaging). A box of s’mores cookies which pretty much embody summer and are delicious. And 3 mason jars full of birthday cake and frosting. This is super easy. I used a boxed cake mix. You probably think this is terrible because I hate canned frosting, but boxed cake mixes are so great when you don’t have a lot of time or just don’t feel like doing anything really stressful. I like those things. Also because funfetti is the bomb. Ask anyone; they’ll agree with that statement.

This is how this cake in a jar works. Bake the cake according to the directions. Let the cake cool. Make some frosting. Crumble some cake into the bottom of the jar. Put frosting in a pastry bag and pipe a layer over the cake. Add more cake almost to the top of the jar. Cover with frosting. At this point I added some plastic wrap to help keep the cake good, but you don’t have to do that. Put the lid on and share with a friend. Simple and fun. Love it.

Happy birthday, Mike!!!

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birthday cake fudge.

Sometimes the future seems a lot closer than I want it to. My senior year of college starts in about a month. This week I started looking at graduate schools. What is that?! I don’t even know what that means. That seems so scary for me. I guess real life is closer than I want it to be.

Sugar cures all woes. That’s my thought right now. Some may call it emotional eating…maybe it is, maybe it isn’t. That remains to be seen. One of my good friends came over this week and we made this crazy fudge. Thank heavens for Pinterest. It’s my go to place for new and interesting recipes (beside my family cookbooks). I’ve wanted to make this for awhile, and I have a really good friend with a birthday pretty soon so I finally got a chance (it’s a secret though. So don’t tell).

I’m just going to apologize for this right now…I am so sorry. This fudge is crazy. I’m so sorry…again.

There are 3 cups of sugar in this fudge. 3 cups. That’s insane to me. But it works. It gives so much sweetness to the fudge. There’s also an entire package of white chocolate chips. I am totally okay with that (remember the muffins from last post? yeah, it’s my favorite). There’s also an entire jar of marshmallow fluff. I mean, why not? And you can’t have birthday cake without sprinkles, so you might as well dump a bunch of those on top. Because that’s the way we do.

Beware: this is addicting. My friend and I may or may not have eaten a couple pieces for breakfast a few days this week (no judgement please?). It’s a good idea to have people that you can give this away to. Don’t let yourself eat the whole thing. That’s just bad news.

Okay, I’m going to go continue looking up alter-ego names for a special project. Make this fudge, watch some Comic Con coverage, and maybe run a couple miles to burn off these calories. Well, that was my plan anyway.

 

 

 

 

 

 

Birthday Cake Fudge

recipe from Mrs. Bettie Rocker

3 cups sugar

1 and 1/2 sticks of margarine

One 5 oz can evaporated milk

1 (12 oz) bag white chocolate chips

One 7 oz jar marshmallow creme

4 Tablespoons yellow cake mix (just the mix, not the batter)

1 teaspoon vanilla

blue food coloring (or any color you want)

sprinkles

Line a 9×9 square pan with aluminum foil, leaving overhang on the edges to act as handles, and spray well with nonstick spray. In a large saucepan heat sugar, margarine, and evaporated milk over medium heat. Bring this to a boil and boil for 4 minutes. Remove from the heat. Stir in the chocolate chips, marshmallow creme, and cake mix until the chocolate chips are melted. Add the vanilla and stir well. Quickly pour 1/3 of the fudge into a bowl and add food coloring and stir until your desired color is reached. Pour the white fudge into the pan and spread out evenly. Place dollops of the colored fudge on top in different areas. Swirl the colored fudge around with a knife. Generously top with the sprinkles. Leave at room temperature to cool and then place in the refrigerator to harden. Once firm, cut into squares and serve.

This fudge will last in the fridge for up to a week.

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