as a food blogger, it's inherent in me to follow other food bloggers.
i adore the community, sharing ideas, getting inspiration, and just being surrounded by people who can relate to my love of food with zero judgement, only encouragement.
of course, as with everything, i play favourites, and one of my favourite blogs is Sally's Baking Addiction, by Sally Mckenney. besides the deliciously mouthwatering recipes, she also possesses a true gift of photography, beautifully tempting me with every flash of the camera.
and, in case her blog, writing for huffington post and people.com wasn't enough, she has now released her second cookbook, Sally's Candy Addiction.
she was also kind enough to send along a copy my way, because clearly she knows that i bleed sugar.
with over 75 brand new recipes from truffles to fudge, and barks to brittle, there is something in it for every sweet tooth. i'm certain that cavities and extra gym sessions are in my imminent future, and yet i'm pretty okay with it.
today i'm excited to share with you her recipe for birthday cake fudge.
think birthday cake upgraded.
chocolate fudge topped with vanilla white chocolate marshmallow and obviously sprinkles.
now this is what all birthdays should include, or sundays, yes, absolutely all sundays.
birthday cake fudge
chocolate fudge layer
1 1/2 cups (273g) semi-sweet chocolate chips
1/2 x 14oz (198g) can full-fat sweetened condensed milk
2 tablespoons marshmallow creme
white fudge layer
1 1/2 cups (273g) white chocolate chips
1/2 cup plus tablespoon (1/2 x 14oz can; 198g) full-fat sweetened condensed milk
2 tablespoons marshmallow creme
1 teaspoon vanilla extract
1/3 cup (53g) plus 1 tablespoon sprinkles; rainbow or any color, divided
line an 8-inch square baking pan with aluminium foil, leaving enough overhang on the sides to easily remove the fudge once it has set. set aside.
make the chocolate fudge layer: combine the semi-sweet chocolate chips, sweetened condensed milk, and marshmallow creme in a medium-sized saucepan over medium heat. stir constantly with a rubber spatula or wooden spoon as the chocolate chips melt. once the mixture is smooth and the chips have melted, remove pan from the heat. the mixture will be extremely think. pour into the prepared pan, smoothing down the top to make one even layer. set aside. you can either wash, dry, and reuse the same saucepan for the next layer or use a new, similar-size saucepan.
make the white fudge layer: combine the white chocolate chips, sweetened condensed milk, and marshmallow creme in a medium-size saucepan over medium heat. stir constantly with a rubber spatula or wooden spoon as the chips melt. once the mixture is smooth and the chips have melted remove pan from the heat. the mixture will be extremely think. stir in the vanilla extract and once fully combined, very gently fold in 1/3 cup of sprinkles. do not stir too much or the color from the sprinkles could bleed. pour on top of the chocolate layer, smoothing down the top to make one even layer. decorate with remaining 1 tablespoon sprinkles while the fudge is still warm and wet.
cover with aluminium foil and refrigerate for 4 hours or until set. alternatively, you can let the covered fudge sit at room temperature overnight to set. once set, remove the fudge from the pan by lifting out the aluminium foil. invert the fudge onto a cutting board, peel away foil, then turn the fudge back over. using a large sharp knife, slice the fudge in 1-inch squares. (if the fudge has been in the refrigerator for longer than 4 hours, it might be quite stiff; if so, allow to sit at room temperature for 20 minutes before cutting.)
recipe & photo credit sally mckenney