Rocky Road cookie candy fudge

I had a plan.

It was a good plan and it involved me being totally organised with teacher gifts this Christmas.

Now I'm not going to bore you with the details of this super amazing plan, but lets just say everything did not go according to plan which makes this year pretty much like the last few years.

Paper napkin Coco White Greengate from Simply Sweet Home

But I did manage to come up with this nut free Rocky Road which was in the plan so I'm calling this year a success.

Because I made this nut free I added some Oreo Cookies for a bit of crunch. I also used Turkish Delight, which I know not everyone likes or can easily find so in the recipe I just say to cut up your favorite candy bar or lollies instead and it will work out amazing.

Lidded bowl - Sophie Vintage bowl and lid available from Simply Sweet Home

Rocky Road Candy Fudge makes around 60 pieces, you can halve the recipe if you like. I used Lindt Milk Chocolate. Conversions are approximate in this recipe.


200g (7oz) white marshmallows 
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
500 g (18 oz ) milk chocolate chopped into small pieces
1 tsp vanilla extract
150 g (5 1/4 oz)Oreo Cookies
150 g (5 1/4 oz) marshmallows
165 g (5 3/4 oz) candy bars or lollies (I used Fry's Turkish Delight bars)
400g (14oz) milk chocolate extra

Line 2 trays 15cm X 20cm (6" X 8") with foil.

Chop up the cookies, marshmallow and candy in a large bowl (use a bigger bowl than shown in picture as you will need to mix in chocolate later.) I like to use scissors to cut marshmallows and candy.

Chop the 500g (18oz) chocolate into small pieces and place in a large bowl with the vanilla extract.

Pop marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour the marshmallow mixture into the bowl with the chocolate and allow to sit for a minute or 2.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

(note this is a picture from a previous fudge the milk chocolate fudge will appear lighter in colour)  

Spoon the mixture into the prepared tin, use the back of the spoon to level the mixture until it looks pretty smooth

Chop the remaining 400g milk chocolate in small pieces and melt in the microwave at medium heat for 2 minutes, allow to sit stir and then heat for a further 1 or 2 minutes, mix until smooth.

Pour just over half the mixture into the prepared marshmallow/cookies mixture and gently use spoon to try and coat as evenly as possible. Spoon the mixture onto the top of the fudge and press in as evenly as possible. Pour or spoon the remaining melted milk chocolate over the top of the rocky road fudge making sure that there are no bare candy bits showing.

Cover with plastic wrap and chill overnight.

When the mixture is set, turn upside down on a cutting board and peel off the foil. Using a sharp knife cut fudge into desired number of pieces.

Store in an airtight container for up to 4 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

Affiliate links may earn me money and contribute to supporting this blog. Links to Simply Sweet Home are not sponsored however I am related to the owner.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Bunny food fudge

Oh my goodness I love bunnies. LOVE THEM, they are sooo cute! But sadly they are banned as a pet in my state, I guess 'cause word has it they breed like rabbits.

So no bunnies for me :(

But I'm not one to dwell on stuff I can't have so I've moved on and I created a recipe for bunny food fudge instead.

The fudge is a white chocolate and marshmallow base which I have flavored with a little raspberry.

And then colored yellow - I know, bit weird......I guess you can color the fudge a light pink instead of yellow or leave the raspberry out ( it will still taste good without the raspberry flavor). But it worked for me like this, I like raspberry and the yellow looked so pretty with my bunny ♥.

I've used the crispy M&M Easter eggs from Australia for my fudge as that is what I had sitting around. In the US you can use the Speck-Tacular egg range for a similar result, or actually pretty much any Easter eggs you have on hand.

Of course as an extra bonus this fudge will be perfect after Easter to use up any left over eggs you may have laying around.

Bunny Food Fudge
Makes 20 large pieces or 60ish small pieces - the ones in the picture are large. Once cut M&M eggs can start to lose their 'crispness'. I store mine in an airtight container and cut pieces off as required.
 
200g (7oz) white marshmallows 
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
500 g (18 oz ) white chocolate chopped into very small pieces
1/2 tsp raspberry essence*
 few drops yellow food colour (I use gel food colour) 
packet Easter eggs (I used M & M speckled eggs with crispy centre)
1 cup marshmallows extra cut into quarters (or mini marshmallows) for top

*do a taste test as there is a big variance between different brand and types of essences I used raspberry oil concentrate and only added 1/4tsp.

Line a 20cm X 20cm (8" X 8") square tin with foil.

Place the white chocolate into a largish bowl and melt in microwave at 50% heat for 3 minutes. Allow to rest a couple of minutes and then stir until smooth.

Pop 200 grams (7oz) marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour the marshmallow mixture into the bowl with white chocolate, add raspberry essence and yellow food colour and mix well until combined and the mixture starts to thicken.

Spoon the mixture into the prepared tin using the back of the spoon to level the mixture until it looks pretty smooth.

Press in the extra marshmallows and the Easter eggs. Add as much or as little as you like and then lightly press them onto the fudge to ensure they stick.

Cover with plastic wrap and leave overnight to set.

Store in an airtight container for up to 1 week.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Snickers fudge and more Father's day ideas

 It's Father's day this weekend around these parts and I needed to make up a batch of treats for the Kindi day stall.

Earlier in the year I made up sweet pink fudge with hearts for mother's day so I thought some peanut caramel fudge would be a great idea for father's day. I had seen some delish looking Snickers fudge on pintrest and it inspired the snickers fudge (recipe below) you see here.

If your looking for some other yummy home made Father's day treats check out these (link to recipe by clicking on the names below picture):

1. Sugar Spice Cranberry Popcorn,
2. Totally Boss Chocolate Malt Macarons,
3. Peppermint Cookie Fudge, 
4. Mini Caramel Cheesecake.

Snickers Fudge makes 1 large tray or about 60 pieces (depending on the size you cut) conversions are approximate. Inspired by Snickers Fudge from Somewhere in the Middle.

Chocolate layers
450 grams milk chocolate (16 oz semi sweet) split into 2 lots of 225g (7oz)
120 grams smooth peanut butter (4 1/2oz) split into 2 lots of 60g (2 1/4oz)

Peanut fudge layer
55 grams unsalted butter (2 oz)
200 grams sugar (7oz)
65 grams evaporated milk (2 1/4oz)
200grams white marshmallows (7oz)
60g (21/4oz) peanut butter
55g (2oz) white chocolate
1 tsp vanilla

200grams (7oz) salted roasted shelled peanuts

Carmel Layer
400 grams hard caramels (14oz) (like pascal columbines)
50 grams cream (1 3/4oz heavy cream)

Instructions
Prepare a 20cm X 30cm (around 9" X 13") tray by lining with aluminium foil.

Chocolate Layer
Chop 225 g (8oz) chocolate into fine pieces and microwave at medium heat for 2 minutes. Stir or whisk and then heat for another 1 minute at medium heat. The chocolate should be smooth and lump free (if not continue to microwave for 30 second bursts) add 60g (2 1/4oz) the peanut butter and mix until smooth.

Pour into the prepared tray and smooth evenly over bottom of tray with the back of a spoon and place in fridge until set.

Peanut Fudge Layer
Place sugar, evaporated milk, butter and marshmallows into a saucepan and heat on medium low heat until the marshmallows are melted. Heat for 5 minutes stirring continuously without allowing the mixture to boil. Remove from heat and add the peanut butter, white chocolate and vanilla.
 

Stir until combined and the mixture is smooth. Pour into the prepared tray over the chocolate layer.

Sprinkle the peanuts over the fudge and gently press into place, place in fridge until set.

Caramel Layer*
Place ingredients into microwave safe dish and microwave at high for 1 minute, stir and microwave for further 30 seconds at high. Pour over peanuts and gently spread with knife to make even. Place into fridge to set.

*note the caramel will be very very hot - do not get any on you, use an oven glove or something similar to handle and do not not even think about licking the spoon while it is hot, seriously, no mater how tempting it seems.

Final chocolate layer
Follow instructions for the first chocolate layer as above and pour over the caramel layer, using the back of a spoon to spread evenly in place. Pop into the fridge to set.

Once set turn out of tray onto a cutting board and cut into squares using a sharp knife. For clean cuts run the knife under hot water and dry between each cut.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

Raspberry Marshmallow Fudge with sprinkles AKA I heart mum fudge

This fudge is made from the heart...... and made with heart (sprinkles).

Delicious marshmallowy chocolate based fudge flavored with raspberry, dotted with swirly marshmallows and sprinkled with cute sugar hearts, it's as pretty to look at it is yummy to eat.

I came up with this fudge recipe for The Destroyer's kindi groups mother's day gift stall.

Originally I was going to make macarons 'cause y'know everyone loves them, but then I realised 4 year olds would be carrying the gifts home in school bags. There was no way those delicate treats would make it.

Yup it just wasn't going to work out.

So I went with fudge. It's sturdy, it tastes great, it looks good, it lasts well, it packs up nice, most everyone loves it. It ticked all the boxes.

So fudge. It was decided.

But I wanted to make up a special recipe for mothers days because....well duh! Mums are special.

Plus it had to be pretty to entice all those kindi kids.

In fact I did my job a little too well. I sent The Destroyer off with his money and he came home with.......fudge that I made. The teachers had tried to reason with him but he could not be swayed. That pink fudge with heart sprinkles and a pink bow was irresistible :)

 
The raspberry flavour for this fudge comes from a bottle. I know, I know, oh my goodness your thinking 'does this woman ever use anything fresh'. Well in fact I do and most of the meals we eat in this household are based on fresh fruit, vegetables, lean meat and dairy. However by using the oil flavouring the fudge is less perishable and lasts longer, which means you can take your time eating it if you want.

 

Oh and if you like fudge you should also check out my Peppermint Cookie Fudge recipe (CLICK HERE).

Rapberry Marshmallow fudge
makes 20 large pieces or 60ish small pieces - the ones in the picture are large.

200g (7oz) white marshmallows
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
250 g (9 oz ) white chocolate chopped into very small pieces
170 g dark chocolate (6 oz semi sweet) chopped into very small pieces
85 g milk chocolate (3 oz) chopped into very small pieces
1/2 tsp raspberry essence*
 few drops pink food colour (I use gel food color)
1 cup marshmallows extra cut into quarters (or mini marshmallows) for top
couple tablespoons heart sprinkles (optional)

*do a taste test as there is a big variance between different brand and types of essences

Line a 20cm X 20cm (8" X 8") square tin with foil.

Place the white chocolate into a largish bowl with 1/4 tsp raspberry essence and pink food colour.

Combine the dark (semi sweet) and milk chocolates together in another bowl and add the remaining 1/4tsp raspberry essence.

Pop 200 grams (7oz) marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour half the marshmallow mixture into the bowl with white chocolate and the other half into the bowl with the combined dark (semi sweet) and milk chocolates. Allow to sit for a minute or 2.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

 
Spoon the mixture into the prepared tin using the back of the spoon to level the mixture until it looks pretty smooth

Using a spoon or whisk mix the white chocolate mixture until all the chocolate pieces have melted. Spoon carefully onto the darker chocolate mixture and using the back of a spoon level the mixture until smooth.

Press in the extra marshmallows, I sprinkled mine over and then pushed them in to cover with the fudge. Add as much or as little as you like.

Then shake the heart sprinkles over gently so you don't get too many clumping together. I lightly pressed them onto the fudge to ensure they would stick.

Cover with plastic wrap and leave overnight to set.

Cut into squares with a sharp knife to serve. I measure where I want to cut with a ruler first for kinda even pieces. To get a clean edge run the knife under hot water and wipe clean between each slice.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!

Peppermint cookie fudge

I was chatting with some of the other mums while we were waiting for the kids to finish zumba.

While our kids danced away participating in the schools active health program we were discussing delicious types of fudge and I came up with the idea of a peppermint fudge topped with Mint Slice Biscuits (like Mint Oreo Fudge Creams)*.

And then I went home and made some.

And it was delicious.

There are lots of different ways to make fudge these days and everyone has a favorite. In fact melting and mixing together chocolate and condensed milk can have a pretty yummy end result. But this recipe is based on a (not so) plain chocolate one I have had and used for about 30 years. Yup I used to make it as a kid. It takes a little more time and effort than the microwave melt and mix but I kinda like that process of mixing over the stove just like I used to in my mum's kitchen.

Of course if you have any left over it makes a fabulous Christmas gift.

*Mint Slice biscuits are an Australian biscuit (cookie)- you can replace with Mint Oreo Fudge Creams, Mint Creme Oreo's or regular Oreos or pretty much any chocolate type cookie you like. 

LAST CHANCE CHRISTMAS COOKIE DEMONSTRATIONS IN BRISBANE

Don't forget that I have the final Christmas Cookie demonstrations on the 17th of November as part of Hands on Brisbane. I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE. If you have difficulty booking pop me an email or facebook message me.

Peppermint cookie fudge makes 20 large pieces or 60ish small pieces - the ones in the picture are large

200g (7oz) white marshmallows
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
250 g (9 oz ) white chocolate chopped into small pieces
170 g dark chocolate (6 oz semi sweet) chopped into small pieces
85 g milk chocolate (3 oz) chopped into small pieces
1 tsp vanilla extract
1/2 tsp peppermint extract
few drops green food colour (I use gel food color)
6 to 8 mint slice biscuits (6 to 8 Oreo mint fudge creams or regular Oreos)

Line a 20cm X 20cm (8" X 8") square tin with foil.

Chop the mint slice biscuits roughly into small pieces.

Place the white chocolate into a largish bowl with 1/2 tsp peppermint extract and green food colour.

Combine the dark (semi sweet) and milk chocolates in a separate bowl and add the vanilla.

Pop marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour half the marshmallow mixture into the bowl with white chocolate and the other half into the bowl with the combined dark (semi sweet) and milk chocolates. Allow to sit for a minute or 2.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

 
Spoon the mixture into the prepared tin, leaving a couple of tablespoons in the bowl to decorate with.Use the back of the spoon to level the mixture until it looks pretty smooth

Using a spoon or whisk mix the white chocolate mixture until all the chocolate pieces have melted. Spoon carefully onto the darker chocolate mixture and using the back of a spoon level the mixture until smooth.

Take the reserved darker chocolate mixture and spoon a 3 or 4 horizontal lines across the fudge. Take a knife or the flat end of a spoon and starting at the top of the pan pull the knife slowly towards the bottom (ie where you are standing) then move the knife over and starting at the bottom push the knife slowly back towards the top of the tin. This should make a marbled swirl. Continue until the whole top of the fudge has been 'swirled'.

Press the chopped cookies into the top of the fudge and place in the fridge to set for a few hours.

When the mixture is set, turn upside down on a cutting board and peel off the foil. Using a sharp knife cut fudge into desired number of pieces.

Store in an airtight container for up to 4 days.

Linda Vandermeer is a mum, blogger and author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at any of these online book shops:

Or here at fishpond (Aus/NZ)