Last years' Christmas Cookie Exchange resulted in my single most favorite treat discovery. I made Peppermint Fudge Bark. I have no way of describing how glorious this dessert was to my taste buds. So just make it and agree.
Pictures are not yet available because last year I was too concerned with eating these tasty dense pieces of heaven to even think to take pictures. I do, however, have the recipe card that I made for fellow exchangers to take home. Thank goodness because one of the layers is slightly different from the regular way I make fudge. I'm not too keen on discovering this one again. It might be easy for someone who is a master chef, but I am no such person. I remember something about the type of white chocolate chips. One kind made the fudge runny, and the other was just right. I'll have to delve into this a bit further to be sure.
I also took this one step further after the cookie exchange and dipped each fudge square into tempered chocolate to make:
Peppermint Fudge Bark TRUFFLES!!!
See the difference? One has the word truffle in the name and the other doesn't. ;) Sometimes I wonder why I have friends.
I hope you enjoy this favorite of mine. I know there are PLENTY of people out there who criticize the idea of calling this "fudge" because it is not made over the stove and no ones sweat or blood went into it. I stand by its yummy smooth texture so who cares if the method is not of the masters? If you wish to make it the "appropriate" way, then have at it! Ill save my energy for other endeavors.
-S
PICTURES NOW!!!!! I made this years batch. Yummers!!! I have decided that Hershey's white chocolate chips are out. The fudge is usually more firm than this. The taste seems to be the same, but I like things to be pretty, so I need to get different chocolate chips :)
Pictures are not yet available because last year I was too concerned with eating these tasty dense pieces of heaven to even think to take pictures. I do, however, have the recipe card that I made for fellow exchangers to take home. Thank goodness because one of the layers is slightly different from the regular way I make fudge. I'm not too keen on discovering this one again. It might be easy for someone who is a master chef, but I am no such person. I remember something about the type of white chocolate chips. One kind made the fudge runny, and the other was just right. I'll have to delve into this a bit further to be sure.I also took this one step further after the cookie exchange and dipped each fudge square into tempered chocolate to make:
Peppermint Fudge Bark TRUFFLES!!!
See the difference? One has the word truffle in the name and the other doesn't. ;) Sometimes I wonder why I have friends.
I hope you enjoy this favorite of mine. I know there are PLENTY of people out there who criticize the idea of calling this "fudge" because it is not made over the stove and no ones sweat or blood went into it. I stand by its yummy smooth texture so who cares if the method is not of the masters? If you wish to make it the "appropriate" way, then have at it! Ill save my energy for other endeavors.
-S
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