Day 3 of my 12 days of Christmas Cookies/Treats! What is fudge? It is a sweet chocolate confection that is soft, chewy, petit and perfect for the holidays! I have eaten a lot of fudge as a kid in India. We would get fudge with different nuts like cashews, or almonds, or pistachios, with chocolate. It was one of my favorite treats growing up! We never made fudge at home, but it is one of the easier treats to make, that can be whipped up pretty quickly, and makes for a great little treat for a party or just to share with friends and family!
When Jessie Of Jessie Sheehan Bakes sent me her cookbook “ The Vintage Baker” in May this year, I was very excited for a number of reasons! Her book is a collection of vintage recipes that have been modernized in absolutely fun ways. Not being from this country, a lot of the traditional American desserts from this book were new to me, and it was totally eye opening to see the vintage treats that people in America used to eat! Jessie also has a very cute booklet in her book, that is included and has the actual vintage recipes, just like the booklets that were distributed in the early 1900s, like Cocoa Cream Roll, Fig Envelopes, Silver Cake, Coffee Cake etc. The book has beautiful illustrations and pictures too and the book is very well categorized as well. So Jessie’s book has Cinnamon-Raisin Flake-Apart Bread, that was inspired by the Pillsbury Bake-Off, a cooking contest that ran annually between 1949 and 1976. She takes the quintessential Shortbread cookie, which has its origins in Scotland, and uses confectioner’s sugar and granulated sugar instead of the traditional brown sugar, and she also adds lemon zest and freshly ground black pepper to give the cookie a citrus and spicy finish. I love that each recipe has an illustration of where she got the inspiration from! Such a fun cookbook, that takes you back in time, but also keep it present with the modern take on it.
I actually made Jessie’s Devil’s Food Sheet Cake with Sea Foam Frosting as my Birthday Cake in May! I had never heard of Sea Foam frosting before. What struck me most was using brown sugar for the frosting that I have never used before! Totally new to me! The cake was easy to make and was super moist and delicious and had a depth of flavor from the espresso powder. This cake went down very quickly and we LOVED IT! J It is definitely one of the must makes from this book J. A cake that I want to make is the Silver Cake with Pink Frosting! This cake is an early to mid-twentieth century white cake, with copious amounts of stiffly peaked egg whites. This cake looks so fluffy and moist, and I think it would go down so quickly! It is one of my bookmarked recipes!
Christmas is a time for cookies, but also sweet confections like fudge! So I decided to make Jessie’s Chocolate-Marshmallow-Walnut Fudge with Sea Salt as one of the sweet treats that would go into my cookie box. The recipe is really easy, and it comes together pretty quickly. I used cooking spray for the parchment paper, and it worked out pretty well. I substituted the walnuts with almonds since my kids are not fans of walnuts. The fudge was super delicious, and my kids and hubby LOVED it! It has been a treat in their lunch boxes as well 🙂 and they have been enjoying it so much. I shared it with some friends of mine as well, and they loved it as well. A keeper of a recipe, and a must make during the holidays! Also, you can purchase Jessie’s beautiful cookbook at Amazon here , and here is the link to her blog as well! She is such a sweet person as well, and her personality shines through her Instagram and her stories! She has even come on TV in a couple of movies AND, on the Home and Family show, where she showed how to make this delicious fudge, that is when I thought – Oh! I want to make this recipe for my cookie box!
Go try this recipe, and go get Jessie’s book NOW! 🙂
Day 4 coming tomorrow! So exciting!!!!!!!
- 16 oz(455gm) dark chocolate, coarsely chopped
- 1 tsp table salt
- 1 ¼ cups(300ml) sweetened condensed milk
- 1 tbsp pure vanilla extract
- 2 cups(240gm) toasted walnuts, coarsely chopped
- 3 cups(150gm) mini marshmallows
- Flaky sea salt for sprinkling
- Turbinado sugar for sprinkling
- Grease an 8-by-8-by-2-in (20-by-20-by-5-cm) pan with nonstick cooking spray or softened butter. Line with parchment paper.
- Put the chocolate in a large heatproof bowl and set over a saucepan of simmering water. Stir constantly with a rubber spatula until chocolate melts. Add the salt, sweetened condensed milk, and vanilla. The chocolate may seize up temporarily. Over medium to medium-high heat, continue stirring until the mixture is smooth. Once smooth, stir for about 1 minute more, and remove from the heat.
- Add the walnuts and marshmallows and stir with a wooden spoon until they are fully incorporated (the marshmallows will not melt). Transfer the fudge to the prepared pan, drape with plastic wrap, and flatten with your hands. Sprinkle with flaky sea salt and turbinado sugar.
- Place in the refrigerator until hard, about 2 hours. Using a sharp pairing knife, cut into 36 pieces and serve. Fudge will keep tightly wrapped on the counter for up to 1 week.