Saturday, 12 January 2013
Birthday Cake Fudge
Ok so this recipe isn't original by any mean and I seem to have gone on a bit of pink theme this week - first the pink Strawberries & Cream Cake and now this (Obviously I'm just getting the pink practice in before Valentines day rolls around)
If you google cake batter, birthday cake or fudge your bound to come by hundreds of cake batter flavoured fudge recipes.
But it's my birthday today (woop woop) and since there's only myself, himself and the wee poppet living in the house buying a cake is a little over the top. I mean we'd be eating cake for breakfast, lunch and dinner or a good few weeks.
Quite frankly it doesn't feel like a birthday without a cake so Birthday Cake Fudge was my plan.
All the yummy cakey flavour but just enough fudge for me to put myself in a sugar coma and not have to live of it for the foreseeable future.
I actually made this up yesterday with the plan to eat this for breakfast (Yes I totally did).
It's so simple and easy. Takes 10 minutes to make up and then you just leave it in the fridge to set, cut and enjoy.
Can't complain with that right?
This fudge has all the lovely cake batter flavour that we all enjoy (Don't lie you totally make a cake just to lick the bowl).
And because I wanted to jazz it up a tad I dyed some of pink and swirled it through the white fudge.
So pour your eyes over this pretty in pink Birthday Cake fudge while I stuff my face a little more while watching Cbeebies with my little one.
What more could you ask for on your birthday.
1 tin of Condensed Milk (I used Carnation Condensed Milk)
450g / 2 1/2 Cups White Chocolate (chopped)
3 Tsp Vanilla Extract
1 Tsp Almond Extract
50g / 1.8 OZ Marshmallow Creme
Red Food Dye (Optional)
Line a 9 by 9 brownie tin with tin foil.
In a saucepan place your condensed milk, vanilla, almond and chocolate.
Over a medium to low melt the chocolate. Continually stirring until all the chocolate has melted and you are left with a smooth mixture.
Then stir in the marshmallow cream.
Once fully combined pour just over 3/4 of the fudge mixture into your prepared tin and quickly smooth it out.
Then, still over the heat, add the food dye to your remaining mixture.
Beat the colour in very quickly and once the colour is evenly distributed and you are left with a pink mixture,pour dollops of the pink mixture on top of the white fudge.
Using a knife quickly swirl the 2 colours together.
Then pop into the fridge and chill for at least 4 hours.
Then slice and serve.