Chocolate Fudge with Chocolate Chip Topping

Chocolate Fudge with Chocolate Chip Topping

Did I REALLY just publish THREE fudge recipes in a row??

Yes.  Yes, I did.

And I may do it again one day…. I AM working on some new recipes… ;)

But for today, let’s just stick with this chocolate fudge with its INCREDIBLE chocolate chip topping.

Because, really, the awesomeness here deserves a massive amount of attention.

Chocolate Fudge with Chocolate Chip Topping

It starts out like any normal fudge (well – the kind WITHOUT condensed milk, which are the only ones I’ll cook now).

And go right ahead and ignore those mini chocolate chips in the photo…. I’d put them out before I realized they weren’t the ones I wanted to use.  Don’t ask.  Crazy Mom Brain, I guess.

What you SHOULD use are milk chocolate chips.  Why?  Because they’re softer and it’s a slightly contrasting flavor to the main body of the fudge.  In other words, it compliments the fudge while still standing on it’s own.

Chocolate Fudge with Chocolate Chip Topping

First things first:  whisk together the milk, cream, butter, sugar, and cocoa in a pot.

BUT in a bigger pot than what I photographed above.  Don’t ask.  Probably due to Crazy Mom Brain operating on no sleep.  Either way, this pot overflowed and you just really don’t want to waste any chocolate like that.

So use a bigger pot.

Like this one:

Chocolate Fudge with Chocolate Chip Topping

Bring the mixture to a boil without stirring it.

Then reduce to a rolling simmer.

Chocolate Fudge with Chocolate Chip Topping

After 15 minutes, check the temperature.  Remember:  no stirring.

It NEEDS to hit 235 degrees Fahrenheit.  If it doesn’t hit that temperature (also known as soft ball stage), it won’t set.

But you may need to keep simmering it until it hits 235.  Don’t worry if it takes longer – just keep checking until you get where you need to be.

It’s totally worth the wait.

Chocolate Fudge with Chocolate Chip Topping

Once you get to 235, you can take it off the stove and mix in the vanilla.

To really, really make sure that the fudge sets like it should, you should put the pan over a bowl of ice and stir it for a few minutes until it gets thicker.

Chocolate Fudge with Chocolate Chip Topping

Pour the fudge into a pan prepared with butter or cooking spray (foil really helps, too), and immediately sprinkle the chocolate chips over the top.

Spread out the chips so that they cover the entire top evenly and press down gently to make sure that they adhere.

The fudge shouldn’t be hot enough to melt them at this point if you stirred it over the ice for a couple of minutes, but just warm enough to let the chips slightly melt just enough so that they stick.

Chocolate Fudge with Chocolate Chip Topping

There you go.

Isn’t that beautiful??

Let it sit, preferably on a wire rack to cool the bottom faster, then remove it from the pan.

Flip it over – gently! – for a few minutes to allow the bottom to dry, then – gently! – flip it back and cut it into pieces.

Chocolate Fudge with Chocolate Chip Topping

The inside will still be a little moist, which is why I suggest allowing the cut pieces to sit out, not touching each other, for at least an hour, if not overnight.

That way, the outside is completely dry.  But the inside stays nice and smooth and melt-in-your-mouth amazing.

Seriously.  If you love chocolate, you’re gonna be in heaven with these little bits of bliss.

Don’t be surprised if you take a tray to work or a pot luck and they’re gone before you can blink.

Chocolate Fudge with Chocolate Chip Topping

Chocolate Fudge with Chocolate Topping

Ingredients:

1 cup whole milk
1 cup heavy whipping cream
3 cups sugar
2/3 cup unsweetened cocoa powder
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
1 cup milk chocolate chips

Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray.

Whisk together the milk, cream, sugar, cocoa, and butter in a large saucepan. Bring it to a boil.

Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. This may take a few more minutes. It will be noticeably thicker at this point, but still slightly runny. Remove from heat and stir in the vanilla extract.

Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth. Immediately sprinkle the chocolate chips over the top. Spread them evenly, covering the entire surface, and gently press them down to make sure they adhere to the top of the fudge.

Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Carefully remove the fudge from the dish by pulling out the foil. Place fudge on a wire baking rack for a few minutes to allow the bottom to dry.

Cut into squares or rectangles with a sharp knife and allow the pieces to sit for a while without touching. I usually leave them out overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior. Makes about 3 dozen 1-inch pieces.

[Note: you can also use semi-sweet or dark chocolate chips instead of the milk chocolate.]

********

Click here to print the free PDF version of the recipe:

Chocolate Fudge with Chocolate Chip Topping

And if you like fudge, check out my Vanilla Fairy Fudge and my mini pieces of traditional Chocolate Fudge:

Vanilla Fairy Fudge Recipe Chocolate Fudge Recipe

Happy Baking!

Roaming Rosie Signature

Advertisements

Chocolate Fudge Recipe (with no condensed milk!)

Chocolate Fudge Recipe

As I recently mentioned in my post about Vanilla Fairy Fudge, I really, really, really don’t like fudge that’s made with condensed milk.

So I’ve been experimenting with fudge recipes lately (ones withOUT condensed milk), and today I wanted to share my Chocolate Fudge.

This stuff is AH-may-zing!!!

Just supremely smooth and decadent and perfectly chocolatey!

I think I’m in love.

Chocolate Fudge Recipe

Just look at that pile of perfection.

Sigh……

This is the stuff dreams are made of.

Chocolate Fudge Recipe

Anyway – back to the recipe.

Basic fudge stuff, plus a cocoa powder that you like.

Chocolate Fudge Recipe

Mix together the sugar and cocoa….

Chocolate Fudge Recipe

Then mix all of it (except the vanilla) in a sauce pot.

Then whisk it to make sure it’s all mixed.

Chocolate Fudge Recipe

Bring it up to a boil…..

Chocolate Fudge Recipe

Then simmer until it hits 235 degrees Fahrenheit.

Which is important.  You gotta wait until it gets to 235 (soft ball stage) before you take it off the stove.  Otherwise it won’t set properly.

Chocolate Fudge Recipe

Stir in the vanilla and then put the whole pot on top of a bunch of ice cubes in a big bowl.

Stir, stir, stir.

After a couple of minutes, it will be much thicker.  Time to transfer to your prepared pan!

Chocolate Fudge Recipe

I recommend lining your pan with tin foil and then greasing it with a very light layer of butter or a nonstick cooking spray.  I like coconut oil spray.

BUT – I need to stress that the pan pictured here is NOT a big 9 by 13 inch baking pan!  I didn’t realize that it would look like that in the photos.  I usually use an 8 by 8 inch baking dish for this, but just happened to grab this little guy when I was photographing this batch.

The dish pictured here is actually 1.5 quarts or approximately 6 by 10 inches.

Chocolate Fudge Recipe

After a short time, you’ll be able to pick the fudge up out of the pan with the foil and turn it over to allow the bottom to set.

Then you can (carefully) flip it over again and cut it into pieces.

Let those pieces sit out for a while to fully set all around.  I will usually leave them out overnight or for at least a few hours, just to make extra sure they’ve hit the texture I’m looking for before I pack them away.

Chocolate Fudge Recipe

The pieces of fudge you will get from this recipe are pretty small, by design.

If you want really thick giant chunks, you’ll have to either double (triple??) the recipe, or just pour it into a smaller pan to set.

But just take a look at that gorgeous pile of deliciousness…… you’ll be wanting to try this.  About right now.

Chocolate Fudge Recipe

Chocolate Fudge

Ingredients:

1/2 cup whole milk
1/2 cup heavy whipping cream
1 ½ cups sugar
1/2 cup unsweetened cocoa powder
6 tablespoons butter, softened
1 teaspoon vanilla extract

Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray.

Whisk together the milk, cream, sugar, cocoa, and butter in a saucepan. Bring the mixture to a boil.

Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. It will be noticeably thicker at this point, but still slightly runny.

Let it sit for a minute and then stir in the vanilla extract.

Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth.

Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Then carefully remove the fudge from the dish by pulling out the foil. Carefully invert it on a flat plate or platter and allow the bottom to dry. Again, this may only take a few minutes.

Cut into squares or rectangles with a sharp knife and allow the pieces to sit for a while without touching. I usually leave them out overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior. Makes about 4 dozen very small pieces, depending on how you cut it.

[Note: the recipe can be doubled or put in a smaller pan if you like thicker pieces.]

**********

Click below for the free printable PDF version of this recipe:

Chocolate Fudge

And if you like this, be sure to check out my Vanilla Fairy Fudge:

Vanilla Fairy Fudge Recipe

Or if you’d prefer cookies……..

Chocolate Chip Peanut Butter Cookies Mini M M Chocolate Chip Cookies Soft Iced Sugar Cutout Cookie Leaves Strawberry Cream Cheese Sandwich Cookies

Happy Baking!

Roaming Rosie Signature

Peppermint Polar Bear Paw Treats and The Books That Inspired Them

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

These yummy treats were one of our recent projects.

I’d been wanting to do something that incorporated polar bears, since it’s winter, and when I realized I could shape little minty patties to look like bear paw prints, I got pretty excited.

It’s kind of like a teddy bear paw… but a polar bear instead.

My girls and I had been rotating through a couple of books that featured polar bears, which is one of the main reasons they were on my mind.  The books include East of the Sun, West of the Moon and Hush Little Polar Bear, both of which I’ve reviewed below.

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

The bear paws are easy to make.  The patty is just sugar, cream cheese, and peppermint extract.

Then, for decoration, I added Junior Mints and milk chocolate chips.

You could use semi-sweet or dark chocolate chips instead, but I liked the milk chocolate flavor with these.

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

Here are the necessary ingredients.  I didn’t actually count out the candies ahead of time:  I just poured a bunch in a bowl for my girls to pick from.

My 4yo did a pretty good job, and my 2yo had a lot of fun shaping the dough… when she wasn’t busy eating the candy.

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

To make the mint patties look like bear paws, add one Junior Mint and top with three chocolate chips.

You have to press them in right away, since the heat of your hand is what helps form the shape.  Once you’ve formed the disc and placed it on the counter, it will begin to harden.  So you’ll want to *gently* push in your candy right away.

Then store them in the fridge.

They look really cute on Christmas cookie platters, and would also be fun at winter birthday parties.  Or just, you know, to eat yourself.  :)

East of the Sun, West of the Moon

I love this book.  East of the Sun, West of the Moon is a retelling of a 19th century Norwegian fairytale.  It’s retold by Susanna Davidson and illustrated by Petra Brown.

It’s part of the Usborne Young Readers:  Series Two books.  It’s meant to be read by children who are 8+ years and are gaining confidence in reading on their own.  I bought it to read to my 2 1/2 and 4 1/2 year old girls.  It’s certainly much more appealing to the older child, who get’s very excited about it, but my youngest still enjoys the pictures and does listen to the story.  And older kids will definitely enjoy reading it for themselves.

I think it’s wonderful, especially because it’s a fairy tale written for a younger audience that isn’t one of the same old, worn stories that are told over and over and over in other books.  It’s a fresh tale.  There’s adventure and excitement, and it’s even a little scary – as all fairy tales are – but not too much.

It’s terribly romantic, too, but not in a mushy, flowery way.  This is a story about a brave girl who goes to the ends of the earth to save the man she loves.  She enlists the help of the Four Winds and outsmarts an evil Troll to break the spell that turns her beloved prince into a polar bear.

There’s even a little message hidden in the ending promoting the importance of love and family over money and riches.

The retelling is written to be easily understood by kids.  There are a limited number of words on every page, so as not to be overwhelming, and it’s 64 pages are separated into six chapters.  The illustrations are absolutely gorgeous and many are displayed across a double page spread.

The physical book itself is also great.  It’s small, about 5.5 by 8 inches, with thick pages, and its sturdy hardcover is a silky, soft texture.  It feels nice to hold.

I completely and ardently recommend this book.  It is unfortunately no longer available from my Usborne site, but you can sometimes find used copies on Amazon.  You can also check out the other Young Readers:  Series Two books.

Hush Little Polar Bear by Jeff Mack

Hush Little Polar Bear, by Jeff Mack, is a charming picture book.  It’s available as a hardcover or a board book, and we have the hardcover version, since ours was a decommissioned purchase from our local library.

And I’m so glad I came across this gem while hunting for new books to read.  It’s colorful and adventurous, and a wonderful bedtime read.

It’s written in verse as a little girl talking to her stuffed toy polar bear and about what exciting dreams he may be having.  The bear sails the high seas on the back of a whale, swims through a waterfall, swings through the trees, forges through a desert, and floats through the sky … all the way home to her, where they curl up together to sleep.

The text has a good rhythm and the illustrations are a lot of fun.  The little girl appears somewhere on every page, watching the polar bear’s adventures from up close or afar, and my kids enjoy pointing her out.

Plus, I love reading stories at bedtime that end with the characters drifting off to sleep.  It helps set the mood.   :)

If you have Little Ones, you should really consider adding it to your collection.  It’s such a fun read!

Peppermint Polar Bear Paw Treats and the Books That Inspired Them

And now, back to the recipe that was inspired by these fantastic books:

Peppermint Polar Bear Paws

Ingredients:

4 1/2 cups confectionery sugar
4 ounces cream cheese, softened
1/2 teaspoon peppermint extract
20 Junior Mints candies
60 milk chocolate chips

In a large bowl, use a mixer to combine the softened cream cheese and confectionery sugar until smooth.

Add the peppermint extract and mix until fully blended.

Scoop large spoonfuls of peppermint mixture out and use your hands to shape it into a disc. It won’t “roll” in your hands very well, so you’ll need to form them mostly by pressing them into shape.

Immediately add a Junior Mint and 3 chocolate chips to the peppermint disc in a pattern that represents a bear paw while still malleable. The disc will begin to harden once you stop moving it around in your hands, so make one at a time.

Store covered in the refrigerator. Makes 20.

[Notes: place the chocolate chips in upside down, so that the flat sides are facing up. And when placing the Junior Mints on the disc, press very gently on the edges, instead of in the middle, to avoid cracking them.]

**********

Click here for the free printable PDF version:

Peppermint Polar Bear Paws

Enjoy!  And Happy Reading!

Roaming Rosie Signature

Mini M&M Chocolate Chip Cookies

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

I love tiny cookies.  They’re just so much fun.

And I had a bunch of mini M&Ms left over from our Rice Krispies Christmas Trees, so I decided to bake with them, instead of just devouring the bag in a single sitting.

Thus was born:  Mini M&M Chocolate Chip Cookies.

Because the mini M&Ms weren’t enough:  I really felt we could use some mini chocolate chips, too.  :)

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

It’s a pretty basic chocolate chip cookie recipe, and a variation of the one I normally make.

One difference is that I usually make chocolate chip cookies with dark brown sugar.

But we were out.

So I used light brown – which is fine.  It’s just not quite as dark in color or as sweet.

But still good.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Doesn’t that look amazing??

I mean – the colors – the ooey gooey-ness!!

*drooling now*

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

To make the cookies miniature, just scoop the dough out with teaspoons, not quite filling them up all the way.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

If you prefer, you could also make giant cookies, but I liked the way they look small.

Besides, I added these to some Christmas cookie platters, so small was convenient.

And cute.  Did I mention cute??

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Mini M&M Chocolate Chip Cookies

Ingredients:

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 cup miniature chocolate chips
1 cup miniature M&M candies

Preheat oven to 350°F (180°C).

Combine flour, baking soda, and salt in a small bowl.

Either with a mixer or by hand, blend softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add egg, beating well until combined. Gradually beat in the flour mixture. Stir in the chocolate chips and M&Ms.

Drop about a half-teaspoon to a teaspoonful of dough onto ungreased baking pans. Bake for 9 to 11 minutes, or until edges are just beginning to brown.

Cool on wire racks. Store covered.

Makes about 5 dozen.

[Note: you can use either light or dark brown sugar for this recipe. I used light brown sugar here, which has a milder flavor. If you use dark brown, the cookies will be a little darker in color, as well as a little sweeter.]

**********

And click here for the free printable PDF version:  Mini M&M Chocolate Chip Cookies

Enjoy!

Roaming Rosie Signature

Best EVER Fudgy Peanut Butter Brownies

Best Ever Fudgy Peanut Butter Brownies

These things are amazing.

Fudge-ily, goo-ily, peanut buttery, amazingly amazing.

If you like fudge brownies, you’re SO going to love these.

The peanut butter is like icing on an awesome cake.  And you could probably change it up, too:  try almond butter or nutella instead.  I used honey roasted peanut butter.

Annnnnnnd I am so drooling again………

Best Ever Fudgy Peanut Butter Brownies

Anyway, I should point out that there ARE quite a few steps involved in making these brownies from scratch – but they are so completely and utterly worth it!

Plus, I had such a fun time in the kitchen cooking with my girls.  :)

I only make them once or twice a year, but that has more to do with how many I devour than how long it takes to make them.  Because they are sooooooo worth it.

Besides, you can always freeze some.

Best Ever Fudgy Peanut Butter Brownies

Now just try and tell me that those don’t look amazing!!

You can get the recipe on Food Network:  Peanut Swirl Brownies from Ina Garten.

Best Ever Fudgy Peanut Butter Brownies

Enjoy!

{I know you will!!}

Roaming Rosie Signature

Cutout Cookies: The Easy Way!

easy cut out cookies

I recently made Chocolate Almond Mummy Cookies.

They were REALLY good.

So when I was craving some homemade cookies the other day, this recipe was still fresh in my mind and I was totally thinking that I could use some more iced chocolate almond cookies.  So I made a batch.

I did not, however, feel like cutting out the cookies.  So I simplified the entire process by using a pizza cutter to cut the rolled out dough into a bunch of squares.

Didn’t even measure.

I did re-roll the uneven outer cookies and re-cut them to make nicer looking squares… but that only took and extra minute or two.

I had some fun with the decorating.  Just poured the icing into a plastic baggy, snipped off the corner, and drew.  Played around with patterns and letters.

And then, the important part:  I ate them.  :)

Roaming Rosie Signature

Jack O’ Lantern Cinnamon Buns

Jack O Lantern Cinnamon Buns

We had these Jack O’ Lantern Cinnamon Buns for breakfast the morning after Halloween.

I know, I know… didn’t we get enough sugar from trick or treating??

Well, yes, but Halloween was on a Friday and darned if I was going to let an entire weekend go by without continuing the celebration.

However, I was looking for something very easy.  Not “oh, that wasn’t too bad.”  EASY.

I mean, I could have gone all out and made the dough from scratch, taking the time to dye it orange, and mix in some real pumpkins, and to dye the icing as well, but – really – I couldn’t be bothered.

Not while dealing with a candy hangover, anyway.

Jack O Lantern Cinnamon Buns

One of the reasons this was easy was because nothing was homemade.

Except the faces.

But those I did when I was making chocolate covered marshmallow ghosts a few days earlier.

Either way, you should do these ahead of time.  There’s no reason not to:  they keep well.

What I did was freehand some jack o’ lantern faces on some waxed paper with some melted dark cocoa candy melts.  You could try to use regular chocolate chips, but I don’t suggest it.

At first, I tried to make two eyes, a nose, and a mouth {see the faces in the upper right hand corner of the above photo} but they just looked strange.  Instead, I switched to just making two eyes and a mouth.

Just make sure that the mouth touches both of the eyes so that the face is all one piece.  Otherwise you’ll be pulling a bunch of little pieces off of the waxed paper and puzzling it together waaaaaaay too early in the morning.  This way it’s just peel-and-stick.

I stored my faces, along with the waxed paper cut into smaller pieces, in a baggy in the fridge.  When I stuck the buns in the oven, I stuck the faces in the freezer.  This made them easier to remove from the waxed paper and less likely to start melting in my hand.

Jack O Lantern Cinnamon Buns

To Make the Jack O’ Lantern Cinnamon Buns: 

As I mentioned, the buns and icing were just regular store bought cinnamon rolls.  So cook them according to the package directions, then remove them to a serving platter and add the icing.

Before the icing starts to dry and harden, sprinkle them generously with the orange sugar sprinkles.

Then place the chocolate faces on top.  Press ever so gently to make sure it’s stuck to the icing, but don’t press down too hard.  Pressing down roughly will cause the faces to break, and after a few minutes they’ll melt slightly, adhering to the icing all by themselves.

Then just serve and relax!

Here are the sprinkles and candy melts I used:

Wilton Orange Sugar Sprinkles Wilton Dark Cocoa Candy Melts

Orange sprinkles can be more difficult to find when it’s not fall, but then, you probably won’t be making these for any occasion but Halloween anyway.

Enjoy!

Roaming Rosie Signature