I also watched Who Took Johnny, Audrie and Daisy (another must watch – especially if you have teens), and I started The Staircase. If you’re also into these sorts of documentaries, please leave me suggestions! I’m obsessed right now.
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I have good news! I took my fave soda, Dr Pepper TEN, and turned it into chocolate fudge!
We are days away from the big day and I have somehow managed to keep my hands out of our candy jar. You guys, this has never happened before. At this point, I’ve usually eaten every single piece of good candy and then on Halloween day, I’m running like a madwoman to the store to buy more.
Not this year though! I have conquered my candy addiction.
Just kidding. I ate homemade Dr Pepper Fudge instead.
As I mentioned, I used the Dr Pepper TEN (that I purchased at King Soopers – it’s with all the other sodas) in this fudge. It is my absolute favorite because it only has 10 calories but it doesn’t taste like a diet soda. I also used Canada Dry TEN in the Creepy Ginger-Ade recipe you see below. I’m currently obsessed with all things ginger which is weird since I named my blog Fake Ginger because I couldn’t stand ginger – and also because I like to dye my hair red. Speaking of, should I do that this weekend? I’m bored of blonde.
Anyway, the Canada Dry TEN is so delicious and it was perfect mixed with lemonade! I added a packet of powdered lime drink mix to the mix to turn it green. And then I popped some spiders in! (And PS, you could totally put some vodka in if you’re making this for an all adult party!)
Funnily enough, just the other day I commented on a blog post about fudge saying that if I was any good at making fudge, I’d make some right then. Because I love fudge. But I’m SO bad at making it. And then that night, I got super excited about the idea of Dr Pepper Fudge that I went downstairs at 11 pm and made this in less than 20 minutes.
It really couldn’t be easier. No candy thermometer needed! Which is awesome because you guys know I buy a candy thermometer 3 times a year and then throw it out when I decide it’s too much work.
You just cook most of the ingredients together and then stir in the chocolate, let it set for an hour or two, and slice into squares.
And you really can taste the Dr Pepper TEN! It’s absolutely delicious and perfect for this time of year when candy is on everyone’s mind.
I am not a candy maker. I’ve told you guys that many times. My grandma? An excellent candy maker. Fudge, divinity, you name it, she can make it. And everyone in my family looks forward to the mass quantities that she makes every Christmas. I’m not sure why I didn’t end up with the candy making gene but such is life.
This Maple Pecan Fudge recipe spoke to me because it doesn’t require a candy thermometer. (And because it has maple and pecans, of course. ) Let me tell you, it couldn’t be easier! And the results were so amazing! I could’ve easily gobbled up the entire pan myself. That good.
If you’re like me and haven’t had much luck with candy, you need to do yourself a favor and try this recipe!
Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
Remove from the heat and stir in the powdered sugar and maple syrup. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy, about 3 minutes. Fold in the pecans and pour the mixture into the prepared pan.
Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)
I am having the worst time coming up with Christmas goodies this year! I always want to make something that just screams CHRISTMAS but I just haven’t stumbled upon much inspiration.
This Cookies & Cream Fudge is what I call Cheater’s Fudge. It’s so easy and turns out delicious every time. You just melt chocolate with some sweetened condensed milk and then fold in your choice of add-ins. I went with Oreo’s but any candy or cookie would work. It’s not going to have the same texture as regular candy thermometer fudge but it’s so easy that you won’t even care!
Cookies & Cream Fudge
18 ounces white baking chocolate
1 (14-ounce) can of sweetened condensed milk
3 cups Oreo cookies, chopped
Line an 8 x 8 inch pan with parchment paper.
Put white baking chocolate and sweetened condensed milk in a saucepan over low heat and stir frequently until chocolate is completely melted. Stir in Oreo cookies. Pour mixture into the prepared pan. Refrigerate for 2 hours or until set. Slice and bring to room temperature before serving.