With only a couple of weeks until St. Patricks Day and the fact that I live in Ireland naturally the Paddy's Day recipes are are starting to flood my brain.
Enter the wonderful Nick from The Baking Process. She's has become a very good friend of mine recently and I've had the honour of receiving some wonderful American goodies from her.
And these Lucky Charms arrived at just the right time.
I mean the box has a little leprechaun on the front, It was made for St. Patricks day (I can say that without being bombarded with 'that's just stereotyping the Irish' comments because I live in Ireland, right?)
Growing up in England I remember growing up watching American movies as the kids poured cereals all colours of the rainbow into their breakfast bowls, staring disappointingly at my bland bowl of shredded wheat thinking 'Americans get all the fun!'
Finally 23 years later I get to join that happy cereal lovers group and hold my head up high while proudly proclaiming 'I now eat marshmallows for breakfast and I'm proud of it' because I have finally eaten some magical 'Lucky charms'
I wish I could say this is an over exaggeration of my enthusiasm for this breakfast cereal, but unfortunately it's not.
Yes I really am 9 years old at heart.
So naturally I had to mesh my love for easy fudge and my newly acquired obsession for Lucky Charms to create this sugary goodness all in the name of St Paddy himself.
I believe he would approve immensely.
And I hope you do to, I even went all posh for this fudge.
See those little blacks specks in the fudge, go on take a closer look.
Yup you saw right there's half a vanilla bean in there.
A whole other level of amazingness that makes this fudge one of my favourites.
So I'm going to be spending St. Patricks day eating leprechaun fudge, while drinking a
Just an every day occurrence really, How will you be spending it?
1 tin of condensed milk
450g White Chocolate
1/2 Vanilla Pod
35g / 1 Cup Lucky Charms Cereal ( plus a few extra marshmallows for the top)
In a saucepan gently melt the white chocolate, condensed milk and the vanilla pod until completely smooth.
Then very quickly, as you don't want the colour from the marshmallows to bleed into the fudge, stir in your lucky charms.
Then pour the mixture into a lined 8x8 square tin and sprinkle over a few extra marshmallows.
Stick the tray into the freezer for 30 minutes, you want to cool the mixture as quick as possible to retain the crunch of the cereal.
Then once the 30 minutes is up place the tin into the fridge and allow to set for a further 3-4 hours.
Once set you can slice and serve