Inside the new book is a recipe for Lilac fudge but you'll have to wait until September for that. My question for you is this: If you could create any kind of fudge in the world, what flavor or flavors would you create? (Hint you just may get a note from my author asking if she could use your idea in our next book).
St. Patty's Day Fudge
Basic fudge recipe:
4 cups white chocolate chips (2 bags)
1 can sweetened condensed milk (14 oz)
2 tablespoons butter
1 tsp. vanilla
1 tsp of mint extract (you can choose peppermint or spearmint)
drops of green food coloring to get your perfect St. Patty's Day green.
Butter an 8x8x2 pan. Then line with wax paper or parchment.
In a double boiler* - melt chocolate, sweetened condensed milk and butter until smooth and thick.
Remove from heat. Add vanilla, mint extract and food color stir until combined. Pour the fudge into the prepared pan and spread even. Cool. Refrigerate overnight. Remove from pan. Cut into pieces. Store in a covered container.
You can add your own optional ingredients such as pistachios and green maraschino cherries.