See, Mom? The toffee finally did work out. It took me about four ruined batches, though, and I still don't know what I did or didn't do to get it right. It may be a while before I try that again!
In the same amount of time that it took to make English toffee, Ellen and I made cranberry orange muffins, Rice Krispies treats, peppermint popcorn, carmel corn, and peanut clusters. I don't usually get excited about holiday baking and treat-making on my own, but I had fun in the kitchen with my mom and sisters while visiting before Christmas. So when I got home, I couldn't get the idea of having a treat party out of my head. We had some friends over for lunch and the toffee disaster, but that took so much time I ended up making most everything else beforehand on my own or with Ellen later.
About a week later I got tired of seeing the peanut brittle ingredients on the kitchen counter, and since my mom assured me that it was exponentially easier to make than toffee, Jack and I gave it a go. Not pictured: two beautiful pans of peanut brittle. Also not pictured: Nutella fudge. I got the recipe at the sample counter in the grocery store. It was sooooo easy. Next time, I think I'll add more Nutella to give it more of a hazelnut taste, though.
For your holiday enjoyment:
Nutella Fudge
1/2 jar Nutella Chocolate Hazelnut Spread
1 11.5 ounce bag semi-sweet chocolate chips
1 can Eagle Brand Sweetened Condensed Milk
1 tsp vanilla
Butter an 8x8" pan. In a large microwave safe bowl, put Nutella, chocolate chips and condensed milk. microwave on high for 90 seconds, stopping at 30 second intervals to stir mixture very thoroughly. When done microwaving, add vanilla and stir mixture until all chips are completely melted and the mixture no longer looks shiny. Pour into prepared pan and refrigerate for at least 45 minutes to set. Cut into 1" squares.
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