I used to love eating this as a kid. I took it to school as birthday treats instead of cupcakes many times. It’s not as soft as traditional fudge, but so delicious! As my mom says, it’s a tricky recipe, but so worth it. I had to call mom part of the way through to make sure I was doing it right. It turned out almost like I remember. I poured it too late (disaster photo at the bottom), which created some texture challenges, but it still tasted great.
This was also my first time using the candy thermometer I purchased from Pampered Chef. I’m really happy with my purchase!
2 cups sugar
½ cup cocoa powder
1 cup milk
3 tbsp butter
1 tsp vanilla.
Mix sugar, cocoa, and milk over medium heat until blended and sugar is dissolved. Add butter.
Heat and stir until candy thermometer reads 236. This will take a while and it’ll be bubbling.
Remove from heat and stir in vanilla. Let cool slightly while beating with a spoon until fudge begins to lose its gloss. (These were her instructions, but I waited too long to pour mine and it didn’t spread like it should have. I thought I should’ve poured it a few times, but waited because it still had all of its gloss. Oops! I’ll have to watch it closer next time and see if I can find a better indicator than “begins to lose its gloss.”)
Pour immediately onto a buttered platter and spread it out. (Note: I poured mine onto a platter with parchment and it worked well.) Cut into pieces when cooled.
What happened because I poured it too late. I was still able to salvage most of it into actual rectangular pieces, somehow!
Someone gave me a recipe for a twice baked potato casserole. I liked the concept of a twice baked potato casserole because you don’t have to fool with re-stuffing the potato skins. I was planning to make that, but I didn’t have the right potatoes. Plus, that recipe didn’t have cream cheese, and I decided that was necessary! We had this on Easter, and not much was left over.
5 lbs of potatoes, peeled
1 – 8oz. package cream cheese, softened
7 slices of bacon, cooked & crumbled
¾ cup shredded cheddar cheese, divided into ¼ and ½ cups
¼ cup heavy cream
1 stick butter
Boil the potatoes until fully cooked. Drain and transfer to the casserole dish. Add the stick of butter to the potatoes. Use beaters from a hand mixer to mash the potatoes.
Add cream cheese and heavy cream. Use the hand mixer on a low setting to blend everything together.
Add the bacon and ½ cup of the cheddar cheese. Blend again. You can add more cheese if you don’t think it’s cheesy enough. Taste and see if you think some salt needs to be added. The bacon is already salty, but I think I added maybe a pinch of salt.
Sprinkle the remaining cheese on top of the casserole and bake at 350° until it’s warm, the cheese is melted, and the sides look a little bubbly.
We had a big group over for Easter yesterday, so of course I cooked a lot. I’m still getting the hang of coming up with my own bread recipes, and I didn’t want to risk an experiment with a big crowd. So, I used this recipe for honey yeast rolls from Southern Living. These rolls were amazing. There were no rolls left. People were going back for second and third rounds of rolls!
I used the last bit of honey we had on the actual rolls, so I had to come up with another plan for butter. The butter recipe makes enough for 28 rolls, and you might have some left over. (A second butter recipe added below from Thanksgiving)
Brown Sugar Cinnamon Butter
Combine ingredients below with a fork. Ideally you want to let it sit for a little while so the brown sugar isn’t grainy, but I served it right away and it was fine.
2 sticks butter, softened and partially melted.
⅓ cup + 1 tbsp light brown sugar
6 shakes ground cinnamon
Brown Sugar Honey Butter
Melt 2 sticks butter in a small saucepan. Add 3 tbsp brown sugar and 3 tbsp honey. Stir until sugar is dissolved. Chill in the refrigerator to let it firm up a bit before serving (you may have to stir it because sometimes the ingredients separate when it cools).