Adventures in Cooking – Week 6

Happy belated Valentines Day! This week, many Americans celebrated this holiday devoted to love with romantic dinners, flowers, jewelry, etc. I did not have a significant someone this year, so I celebrated the day with a pint of gelato and Fox’s comedy lineup of Glee, New Girl, and Raising Hope. At work, we had some fun activities and contests to celebrate as well. A couple of people decorated valentine mailboxes and handed out cards. I didn’t really feel like participating in those specific activities since I kept feeling like we were reverting back to grade school. Though I did get a few cute cards! One of the guys at work brought in small skittles packets with stickers that his daughter placed on each one (so cute!) and my favorite card of the day was a Big Bang Theory card (shown above).

In addition to the mailboxes and cards, we had a baked goods contest. Since I have this weekly challenge, I thought it would be a perfect time to try a fudge recipe I found on Pinterest. I won third place! The original recipe called for rainbow sprinkles, but in the spirit of the holiday I chose to use red and white balled sprinkles and heart-shaped sprinkles instead.

Funfetti Cake Batter Fudge

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 3 1/2 cups (28 oz) white chocolate chips
  • 3 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • Decorative sprinkles

Instructions:

  1. Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until chocolate is completely blended, melted, and smooth.
  2. Immediately add vanilla and almond extracts and combine thoroughly.
  3. Add a handful or so of decorative sprinkles and fold in quickly, because they will melt.
  4. Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11 x 7 inch pan (recommended). If desired, take another handful of decorative sprinkles and distribute evenly to the tope of the fudge. Press the sprinkles into the fudge.
  5. Let set at room temperature or in the refrigerator. Once set, cut into cubes. Store leftovers in an airtight container in a cool place.

I think they turned out pretty well and this recipe can easily be used for any holiday or occasion. Just add food coloring or change-up the decorative sprinkles. The possibilities are endless!

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