Since I'm a sucker for the orange and chocolate combo and the pleasing mild heat of ancho chiles, this was like hot fudge on crack for me.
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I was recently introduced to
Alton Brown's recipe for
microwave peanut butter fudge. I was skeptical. Fudge is tricky, and microwaves don't really allow for precise temperature control. And microwaves vary in wattage. This seemed like a kitchen disaster waiting to happen—except it actually worked.
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This time with fudge made from Velveeta, butter, and cocoa powder. Formed into balls. Placed on sticks. Dipped in white chocolate. Rolled in nuts. She doesn't want us to live to see the New Year. Recipe here. Previously: Part 1: Deep-Fried Butter; Part 2: Bacon-Wrapped Mac and Cheese...
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