White Chocolate Peppermint Fudge

I promise there is a recipe contained in this post. I need to get something off my chest first though. Hang with me. There’s this person I know. I don’t like him at all. Not one little bit. He’s been horrible and awful to someone I love a great deal and I’d like to teach him a lesson.  Actually, I would really like to — well, what I’d like to do is complicated. Izma can explain it better than I ever could.


Brilliant, brilliant, brilliant!! I’m sure many of you have had a similar type person in your life. However, since I’m not prone to violence (as much as sometimes I wish I were) and I really don’t want to end up in jail for smashing someone with a “hammah!”, I had to settle for making fudge. No, really. It helped a tremendously. Let me explain. [Read more…]

Oh Fudge

I love fudge. I absolutely love it. This recipe is straight off the back of the marshmallow fluff can. I’ve been making it for years. I do one small thing differently. In addition to the normal semi-sweet chocolate in the recipe, I add about 2 ounces of milk chocolate chips. Perfect chocolatey goodness. I am anti-nut in my baked goods, but if you like chunky nutty fudge, just add 1 cup of your favorite nut, chopped.

Now to share a few lessons learned through the years making fudge. Yes, I have done all these things. Baking sometimes requires trial and error. Learn from mine instead of doing any of these things yourself. [Read more…]

Toffee Fudge Puddles

Tonight, I was supposed to be making phallic shaped candies for my sister’s bachelorette party tomorrow night. But, I found out my cousin Shannon is making similarly shaped cookies, and felt that the candy molded “members” would be a little redundant. So, I made these babies instead. I combined parts of three recipes and added my own twist to come up with this awesome bite sized cookie with a name that almost sounds like…I dunno – like a profane exclamation. Which you might want to shout out when you taste them. They are that good.

Toffee Fudge Puddles

Toffee Fudge Puddles

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk


1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract


1/2 C toffee chips


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  4. Shape into 40 balls and place each into an ungreased mini muffin pan.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press the back of a teaspoon into each cookie, creating a well. Cool 10 minutes in the pan then carefully remove to a cooling rack. Once all cookies are made and removed from the pan, start your filling.

For Filling:  Put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well. Place a large ziploc bag in a tall glass, fold plastic over the glass and fill with chocolate fudge filling. Seal bag and snip corner – wrap bag in paper towel or hold it with a hot pad as the bag will be warm. Fill each well with chocolate filling and top with toffee chips.

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