Farm Happenings: NFL/White Crane/Papi Gotcha Day
What's Cookin'?: Smore's Fudge ....Instagram TipHero
S’MORES FUDGE (original)
Serves 12
Prep Time: 15 minutes
Active Time: 45 minutes
INGREDIENTS
2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon kosher salt
10 tablespoons butter, melted
2 cups milk chocolate chips
11/2 cans sweetened condensed milk, divided
1 cup white chocolate chips
1 cup marshmallow fluff
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-9-inch baking dish with aluminum foil, folding the edges over the sides.
In a medium bowl, combine the graham cracker crumbs, sugar and salt. Add the melted butter and stir to combine.
Evenly spread the graham cracker mix into the prepared baking dish. Use the bottom of a measuring cup to pack and smooth out the crust.
Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool.
After the crust has baked, combine the milk chocolate chips and 1 can of the sweetened condensed milk in a medium microwave-safe bowl. Microwave on high in 20 second increments, stirring in between, until the chocolate has melted and is completely mixed. Pour over the graham cracker crust. Spread out the chocolate layer evenly. Allow to cool.
In a medium microwave-safe bowl, combine the white chocolate chips and 1/2 can of sweetened condensed milk. Microwave on high in 20 second increments, stirring in between, until the white chocolate has melted and is completely mixed. Add the marshmallow fluff and stir until fully mixed. Pour the marshmallow mixture over the top of the chocolate layer.
Refrigerate the fudge overnight.
Cut the fudge into 12 squares and serve.
Easy, sweet and delicious! What a fabulous way to keep the fun of summer going all year long. Just imagine pulling one of these fudge squares out of the refrigerator when the weather turns cold, taking a bite, and having all of those happy summer memories come rushing back. What could be better than that?
S’MORES FUDGE (Wolfe Farms Version)
Serves 18
Prep Time: 15 minutes
Active Time: 45 minutes
INGREDIENTS
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon kosher salt
10 tablespoons butter, melted
2 cups 60% cacao chips
11/2 cans cream of coconut, divided
1 cup white chocolate chips
1 cup marshmallow fluff
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-12-inch baking dish with aluminum foil, folding the edges over the sides. Coat foil with non-stick cooking spray.
In a medium bowl, combine the graham cracker crumbs, sugar, brown sugar, and salt. Add the melted butter and stir to combine.
Evenly spread the graham cracker mix into the prepared baking dish. Use the bottom of a measuring cup to pack and smooth out the crust.
Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool.
After the crust has baked, combine the 60% cacao chips and 1 can of the cream of coconut in a medium microwave-safe bowl. Microwave on high in 20 second increments, stirring in between, until the chocolate has melted and is completely mixed. Pour over the graham cracker crust. Spread out the chocolate layer evenly. Allow to cool.
In a medium microwave-safe bowl, combine the white chocolate chips and 1/2 can of cream of coconut. Microwave on high in 20 second increments, stirring in between, until the white chocolate has melted and is completely mixed. Add the marshmallow fluff and stir until fully mixed. Pour the marshmallow mixture over the top of the chocolate layer.
Refrigerate the fudge overnight.
Cut the fudge into 18 squares and serve.
Serves 12
Prep Time: 15 minutes
Active Time: 45 minutes
INGREDIENTS
2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon kosher salt
10 tablespoons butter, melted
2 cups milk chocolate chips
11/2 cans sweetened condensed milk, divided
1 cup white chocolate chips
1 cup marshmallow fluff
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-9-inch baking dish with aluminum foil, folding the edges over the sides.
In a medium bowl, combine the graham cracker crumbs, sugar and salt. Add the melted butter and stir to combine.
Evenly spread the graham cracker mix into the prepared baking dish. Use the bottom of a measuring cup to pack and smooth out the crust.
Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool.
After the crust has baked, combine the milk chocolate chips and 1 can of the sweetened condensed milk in a medium microwave-safe bowl. Microwave on high in 20 second increments, stirring in between, until the chocolate has melted and is completely mixed. Pour over the graham cracker crust. Spread out the chocolate layer evenly. Allow to cool.
In a medium microwave-safe bowl, combine the white chocolate chips and 1/2 can of sweetened condensed milk. Microwave on high in 20 second increments, stirring in between, until the white chocolate has melted and is completely mixed. Add the marshmallow fluff and stir until fully mixed. Pour the marshmallow mixture over the top of the chocolate layer.
Refrigerate the fudge overnight.
Cut the fudge into 12 squares and serve.
Easy, sweet and delicious! What a fabulous way to keep the fun of summer going all year long. Just imagine pulling one of these fudge squares out of the refrigerator when the weather turns cold, taking a bite, and having all of those happy summer memories come rushing back. What could be better than that?
S’MORES FUDGE (Wolfe Farms Version)
Serves 18
Prep Time: 15 minutes
Active Time: 45 minutes
INGREDIENTS
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon kosher salt
10 tablespoons butter, melted
2 cups 60% cacao chips
11/2 cans cream of coconut, divided
1 cup white chocolate chips
1 cup marshmallow fluff
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-12-inch baking dish with aluminum foil, folding the edges over the sides. Coat foil with non-stick cooking spray.
In a medium bowl, combine the graham cracker crumbs, sugar, brown sugar, and salt. Add the melted butter and stir to combine.
Evenly spread the graham cracker mix into the prepared baking dish. Use the bottom of a measuring cup to pack and smooth out the crust.
Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool.
After the crust has baked, combine the 60% cacao chips and 1 can of the cream of coconut in a medium microwave-safe bowl. Microwave on high in 20 second increments, stirring in between, until the chocolate has melted and is completely mixed. Pour over the graham cracker crust. Spread out the chocolate layer evenly. Allow to cool.
In a medium microwave-safe bowl, combine the white chocolate chips and 1/2 can of cream of coconut. Microwave on high in 20 second increments, stirring in between, until the white chocolate has melted and is completely mixed. Add the marshmallow fluff and stir until fully mixed. Pour the marshmallow mixture over the top of the chocolate layer.
Refrigerate the fudge overnight.
Cut the fudge into 18 squares and serve.
Easy, sweet and delicious! What a fabulous way to keep the fun of summer going all year long. Just imagine pulling one of these fudge squares out of the refrigerator when the weather turns cold, taking a bite, and having all of those happy summer memories come rushing back. What could be better than that?
In the Coop: Scrappy Happy Jimmy Blanket 3/Pure Joy
Flown the Coop: Atwood Shawl (error...body ends on ws and edge starts on ws)
Books: U is for Undertow/W is for Wasted/Q is for Quarry/V is for Vengeance by Sue Grafton...Seizure/Cell byRobin Cook
Squeal Like a Pig: Minis/bag from Dana/Wieberike
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