Polka Dot Fudge

Hungry Happenings
Tue, 8 Jul 2014 12:00:08 +0000
I love polka dots. I have a polka dot purse, two polka dot bags, several polka dot shirts and even a pair of polka dot pants. Yep, I love 'em.  So, when I decided to make some Coconut & Chocolate Fudge, I thought it would be more fun to make Polka Dot Fudge than layered fudge.  The great thing about this recipe concept is that it is easily adaptable to any flavor and color combination you like. If you don't like coconut, you could use plain White Candy Melts, or Peanut Butter Candy Melts, or Marshmallow Candy Melts, or Key Lime Candy Melts, or ... There are too many fun flavor possibilities, so just have fun with it. Coconut and Chocolate Polka Dot Fudge Ingredients: 1 (14 ounce) can sweetened condensed milk, divided 20 ounces (2 bags) Coconut Candy Melts 4 ounces semi sweet chocolate or Dark Cocoa Candy Melts Instructions: Line an 8 inch square pan with non-stick tin foil or regular foil that has been greased with butter. Measure out 1/3 cup of the sweetened condensed milk and mix it with the dark chocolate in a microwave safe bowl. Stir the remaining sweetened condensed milk with the Coconut Candy Melts in another microwave safe bowl. Put both bowls in the microwave and heat for 30 seconds. Let sit in microwave a minute or so, then stir. Heat both bowls for 20 seconds, let sit then stir. Heat just the bowl of Coconut Candy Melts for 10 second increments, stirring after each until melted. Spread in an even layer in the lined pan. If needed, heat the dark chocolate bowl for 10 second increments, stirring after each until melted. Pour into a disposable pastry bag or zip top bag, snip off the tip and pipe polka dots onto the coconut fudge. Let fudge sit at room temperature for a few hours or refrigerate for a about an hour until set. Remove from pan, peel off foil, cut into squares. Keep stored in an airtight container for up to a month. More Fudge Recipes from Hungry Happenings Cookies 'n Cream Fudge Rocks Peanut Butter Fudge Starfish on a Rice Krispies Treat Beach Artisan Style Peanut Butter Fudge Filled Chocolates Red, White and Blue Fudge Stars Creme de Menthe Fudge Shamrocks Caramel Apple FUDGE Pops
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments