Perfect recipe to end #chotoberfest - My Homemade Fudge, and this makes a great hostess gift too! A delightful new flavor to add to your recipe box: Vanilla Chai Fudge. I loved it so much that made some more yesterday. This fudge is way too easy to make and eat!! I make Chai Tea Concentrate and this uses all the flavors of that without having to add in any steeped black tea. Just a warning, if you love Chai flavors then be careful - this is addicting!! ~Enjoy! Diane Vanilla Chai Fudge Ingredients 4 tablespoons unsalted butter 3 cups mini marshmallows 1 cup sugar 1/2 cup heavy cream 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cardamon 1/2 teaspoon ground fresh ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla bean paste (not extract) pinch of ground black pepper *optional 1 bag (11 ounces) Ghirardelli white chocolate chips Directions Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles. In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted. Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour. Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. Store in an air-tight container in refrigerator. Photos by: Diane Baker for Canning and Cooking at Home
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Every year our dear friends gift us homemade fudge. This year there was a delightful new flavor in the mix: Vanilla Chai Fudge. I loved it so much that I begged for the recipe and made some yesterday. This fudge is way too easy to make and eat!! I make Chai Tea Concentrate and this uses all the flavors without having to add in any steeped black tea. Just a warning, if you love chai flavors then be careful - this is addicting!! ~Enjoy! Diane
Vanilla Chai Fudge Ingredients 4 tablespoons unsalted butter 3 cups mini marshmallows 1 cup sugar 1/2 cup heavy cream 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cardamon 1/2 teaspoon ground fresh ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla bean paste (not extract) pinch of ground black pepper *optional 1 bag (11 ounces) Ghirardelli white chocolate chips Directions Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles. In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted. Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour. Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. Store in an air-tight container in refrigerator. Recipe from: Lisa N Photos by: Diane Baker for Canning and Cooking at Home Boston Cream Pie "To-Go" 1 3.9oz Pkg Instant or Cook Type Vanilla Pudding 1 3.9oz Pkg Instant or Cook Type Chocolate Pudding 3 Cups of Milk *divided, to make pudding 1-2 Sleeves of Graham Crackers 1 Tub Cool Whip sprinkles if desired I keep seeing "to-go" parfait jars...kept in fridge and just grab and go. I decided to make my own. I made both puddings and then layered crushed graham crackers, vanilla pudding, cool whip, then repeated the same layering on that with the chocolate pudding ending with sprinkles of chocolate curls...so easy peasy. you can use cook type pudding or instant. I will let the ones I made set in the fridge to soften the grahams for a few hours at minimum. I'm sure in the future I will make ones with berries and maybe banana pudding with sliced bananas etc...the combinations are endless Makes 7 Half Pints Enjoy! Diane Photo by: Diane for Canning and Cooking at Home #followme #summertime #desserts |