No holiday menu should be without a dessert you can pick up with your fingers.
I have officially thrown out the idea of "sugar control" out of the window this season. As many would voice my opinion that its the time period beginning from Thanksgiving which continues upto the New year celebrations, when no matter how much we cajole ourselves we still end up with a wee bit larger waistline and teeny weeny weight gain..lol.
Add to that, baking goodies in the kitchen for christmas and new years' we self-taste/test almost all the stuff we make (ofcourse we don't want to serve sub standard stuff...or so we would like to think. I personally have no self control (there I have let it out!)...I end up eating (not testing) quite a few of my goodies while they are still warm, in the kitchen. However I do eat small pieces at a time, it kind of makes me feel a little less guilty. (sigh!)
Vanity..thy name is Woman.
Well there are quite a few stuff that vie for the top spot in the Dessert Hall of Fame... one of the good contenders is fudge. This no-bake, no fuss treat tastes like Christmas, if you know what I mean.
I often make dark chocolate fudge, this time however I decided to venture into unchartered territories (for me) with white chocolate.
White Fudge Candy
1 cup caster sugar
1/2 cup light cream or evaporated milk
1/4 cup butter
1/4 cup flaked/dessicated coconut
1 tsp. vanilla
1/2 cup white almond bark (I used ground, toasted-almond powder)
1/2 cup miniature marshmallows ( I used brown sugar instead)
1/4 cup chopped walnuts (optional)
You can get the original version of the recipie here at Alicia's recipes.Below is my way of making this fudge.
Boil caster sugar, cream/milk and butter to a soft ball stage.
Reduce the heat to low. Add almond bark and brown sugar. Beat until melted.
Stir in nuts, coconut and vanilla. Remove from heat now.
Put in 9x9 inch buttered pan and allow to set.
Cut in squares when cool.
Note: The heat caused to evaporate the milk further and the brown sugar gave a sweet caramelized look to this fudge.
This goes to Cooking with Alicia and Annie's Dec. blog event.