Polka Dot Biscoff Sandwich Cookies

Posted on May 15, 2013 by Chandra@The Plaid and Paisley Kitchen

Have you tried Biscoff spread yet? Chances are if you are a blogger you buy this stuff by the case! If you have never tried it, I am telling you to get up, get in your car, drive to the store and buy some right this minute!!!! This stuff is like crack for Soccer Mom’s! Biscoff Cookies are the only reason that I would choose to fly Delta. They are seriously that good! These little gems came to life when I made the Polka Dot Cookies and then I saw my jar just staring at me {you see I eat the stuff by the spoonful} and I thought ‘Oh My! Yes oh yes this needs to happen!’ A match made in heaven!

Can you just see that luscious creamy dreamy spread oozing out of the middle of those two decadent chocolate cookies? Speaking of these cookies, these are the richest densest chocolatey cookies that you will ever eat! The trick? These are cookies that used to be brownies. Yep you read that right. A Brownie turned Cookie! Toss in the white chocolate chips for your polka dots and you are in some serious cookie business.

Everyone knows by now that I am Mad for Plaid, but I also have a huge Love affair with Polka Dots. My office at work is full of them and growing! I have dresses, pants, sweaters, tops, pillows, office supplies….. just tons and tons of Polka Dots mixed in with all the Plaid! So when I stumbled across this recipe in one of my Southern Living at Home cookbooks there was no choice these HAD to be made! Adding the Biscoff Spread well that was just the best idea I have had in ages!

See that bite taken right there? That is a bite of the most divine cookie that used to be a brownie!

Polka Dot Biscoff Sandwich Cookies

Ingredients

1 box of fudge brownie mix
1/2 cup vegetable oil
2 large eggs lightly beaten
1 cup white chocolate chips
1 jar Biscoff Spread

Instructions

preheat oven to 350
line baking sheets with parchment paper
combine brownie mix, oil, eggs and stir well
fold in the chocolate chips
drop rounded spoonfuls of batter on the prepared sheets
bake for 8 min
let cool on pan 2 min then transfer to a wire rack
once cool spread a generous amount on one cookie bottom and top with another
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/05/15/polka-dot-biscoff-sandwich-cookies/

The Plaid and Paisley Kitchen 2012

Chocolate Cherries Cookies

Summer Striped Fruit Tart

Striped Summer Fruit Tart

Posted on April 23, 2013 by Chandra@The Plaid and Paisley Kitchen

When you make Lemon Curd, you must make a tart to eat it with. This is a rule in life, really it is. I love Tarts! I make sweet and savory ones and I just adore them all. I was so happy that I used my new tart pan for this one and it was so pretty that I just had to leave it in the pan for the pictures! This is a wonderfully simple tart to make. The presentation is gorgeous so you can take it anywhere to show off how talented you are in the kitchen. Just think how all your co-workers, or committee members will ooh and ahh over the delightfulness and beauty of your tart. You will be showered with praise! Really how could you not want to dive right in and eat every luscious bite of this?

Be sure to use the freshest berries available. Fresh quality ingredients really make a difference. The types of fruit that you can use are endless. One of my favorite combinations is green and red grapes and kiwi. For this tart I wanted bright big bold colors to help welcome Spring into Kansas City! When it rains, and it’s raining a lot, I keep telling myself not to complain it could be snow!!! When you take a bite of this all you will think about is soft summer breezes and sun filled days. When you are laying your fruit down on the tart think of interesting patterns. If you use a round tart pan make a spiral pattern. The only trick to a tart is making sure that you have created something that is visually appealing. Get Creative and have fun with it! Here’s a closer look at my choice in a pattern.

The beauty of this tart is it’s simplicity. A simple shortbread crust, luscious Lemon Curd, and fresh berries. What more do you need?

Striped Summer Fruit Tart

The amount of dough you need will depend on the size of your tart pan. This batch will fill and 8x4 tart pan. If you have left over dough just make cookies with the extra.

Ingredients

1 batch of Lemon Curd lemoncurd
1 pint each of Strawberries and Blackberries
1 cup butter softened (2 sticks)
1/4 cup plus 2 tbs Powdered Sugar
1/4 cup firmly packed brown sugar
2 cups AP Flour

Instructions

Prepare Lemon curdLemon Curd or use store bought
Preheat Oven to 325
grease your tart pan with butter not cooking spray
in a mixing bowl cream your sugars and butter until fluffy
slowly add the flour and mix till combined and dough forms
press dough evenly in bottom and up sides of tart pan
prick bottom with a fork
bake for 20 min
take out of oven and cool completely
spread the Lemon Curd evenly across bottom of tart
layer your fruit in an appealing way
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/04/23/striped-summer-fruit-tart/

The Plaid and Paisley Kitchen 2012

Here are some more recipes that you may enjoy:

Meyer Lemon Lemon Curd

Shortbread Hearts

Meyer Lemon Curd

Posted on April 18, 2013 by Chandra@The Plaid and Paisley Kitchen

Waiting for the warmth of the Sun? Miss the bright colors around the Garden? Has Spring even begun to peek out where you live? I hope for your sake that it has. I can not say that about Kansas City. No Sun? No Color? Well we will just have to fix that won’t we?! This amazingly tasty and easy Lemon Curd will wash away any left over winter blues. This is just like having Sunshine in a jar. Just looking at this bright and vibrant Lemon Curd will bring a smile to your face! Meyer Lemons are smaller, brighter, and less tart with just a hint of sweetness than regular Lemons, making them perfect for desserts. This recipe whips up in less than 10 min and ready to eat in an hour.

You will just melt into a puddle of joy when dip a finger in and taste a swipe! The light sweet tangy bite just lifts your mood and takes you away to a Summer Day. How could anyone resist this? I just can’t go on enough about how sunny and colorful this is. Mind you we have not seen the sun in weeks here other than a quick peek through a cloud every now and then. I literally had this photo shoot sitting here for over 2 hours waiting for a 3 min reprieve of clouds so I could snap away! Today we have flash flood warnings. Somewhere, Someday, Somehow the sun will return and I will have my fill of Summer Fun. For now I have to rely on my homemade sunshine!

Meyer Lemon Curd

Ingredients

3 large egg yolks only
2 meyer lemons or 1 regular lemon {you will zest them and use the juice approx 1/4 cup}
6 tbs sugar 4 tbs COLD unsalted butter cut into 1 tbs pieces

Instructions

In a small saucepan whisk the zest and juice of the lemons, the egg yolks and sugar
place over medium heat and stir constantly with a WOODEN Spoon for 5-7 min {this keeps the lemon from turning "tinny" tasting}
remove from heat
add the butter and stir till all is melted and combined and smooth
transfer to jar or bowl cover with jar lid or cling film {Saran Wrap}
Chill for 1 hour
Store chilled in airtight container for 1-2 weeks
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/04/18/meyer-lemon-curd/

The Plaid and Paisley Kitchen 2012

Come Check me out on My Recipe Magic!

Double Chocolate Banana Bread with Sea Salt Caramel Glaze

Posted on April 11, 2013 by Chandra@The Plaid and Paisley Kitchen

Now that title is a mouthful. A very long name for an amazing loaf of bread! Just Chocolate Chips alone in Banana Bread makes you happy, then you add rich Dutch Process Cocoa and Sea Salt Glaze and you are over the Moon Happy! How do I know this about you? Because you are just like me! I am really trying to work on Recipe Development and I am so proud to bring this bread to you. Rich enough to be served as dessert but true to a regular Banana Bread perfect for Breakfast. Spread a little Nutella on a slice and you are in Chocolate Banana Bread Heaven. The idea came to me kinda as a no-brainer. I had 2 over ripe banana’s and I wanted to make banana bread with a scrumptious twist. Banana’s, Chocolate, Sea Salt and Caramel the light bulb has been turned on! You are going to love making this easy quick bread time and time again.

I love the hard crack of the caramel glaze. On top of each slice it is like a piece of candy on top. The bread is dense and sweet and the chocolate chips are in every bite! A truly decadent bread if there ever was one. I love all things Chocolate and Caramel. This Caramel sauce can also be made to be soft and sticky just leave out the Light Corn Syrup. For this unique and wonderful bread you may want to leave it in. Easy to transport to a Spring Brunch Gathering or delightful for a afterwork dessert party! The glaze makes a beautiful presentation.

Everyone in your family will consider you a hero for baking this up. I know mine did! I hope that you enjoy one of my first original recipes. As this was such a success I feel more confident to continue to create new and exciting things for you all!

Double Chocolate Banana Bread with Sea Salt Caramel Glaze

Ingredients

For the Bread:
1 3/4 cups AP flour
2/3 cup sugar
1/4 cup dutch processed cocoa powder
2 tsp baking POWDER
1/2 baking SODA
pinch kosher salt
2 ripe mashed bananas
1/3 cup unsalted butter room temp
2 eggs
2 tbs milk
1/2 cup mini chocolate chips
For the Glaze:
2 tbs unsalted butter
1/2 cup packed light brown sugar
2 tbs light corn syrup
1 tsp vanilla
1/4 tsp sea salt

Instructions

preheat oven to 350
grease a loaf pan with butter not nonstick spray
cream butter and sugar in a mixer with the paddle attachment
add the banana and eggs
slowly add the flour in and mix
add the salt, baking POWDER and SODA
mix in the cocoa
add the milk
mix till all are combined and a nice batter has formed
fold in the chocolate chips
pour the batter into your prepared loaf pan
bake for 50 min
remove from oven and let cool
For the Glaze:
once the bread is fully cooled
in a sauce pan over medium low heat melt the butter and brown sugar
turn the heat up to medium high and add the corn syrup
carefully bring to a boil and stir very frequently for 3 min
remove from heat and stir in the vanilla
gently pour the glaze over the bread
sprinkle the salt across the top of the bread
let the glaze cool and harden before slicing {only takes a few minutes}
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/04/11/double-chocolate-banana-bread-with-sea-salt-caramel-glaze/

The Plaid and Paisley Kitchen 2012

Carrot Cake Peeps Push Pops

Posted on March 28, 2013 by Chandra@The Plaid and Paisley Kitchen

Hoppy Spring Everyone! I am sure that you are all getting your Easter Baskets together and that you are eggs are all dyed and ready to go! This time of year is so fun with all the colors and treats and pretty little dresses! The all important Easter Dress is the Highlight of Easter and Spring Gatherings. Spring and Easter came really early this year. The Spring Equinox was March 20th this year which brought Easter early. Just wish it looked liked Spring around here. {That Groundhog should be fired!} Even though there is still snow on the ground and the Sun is playing hide and seek, mostly hide, we can still have some fun with little bunnies and chicks this weekend. I am bringing you something fun and delicious all at the same time. Carrot Cake, Cream Cheese Frosting and a Bunny Peep! Really could this be more Easterey? {I know not a real word}

This poor little guy looks like he might have hit the Communion Bottle when no one was looking… He’s still recovering from St Patrick’s Day Last Week. Looking past his droopy little eye you can see the bed of luscious frosting that he is perched upon. Is there any other flavor frosting that is better than Cream Cheese when paired with Carrot Cake? I think not. These fun little guys are so easy to make! Box cake and store bought frosting are all you need. Of course you can make them both from scratch if you like. But hey aren’t we all a little crazy busy right now?

You can buy these clear push pop containers here. I am sure that there are other links but Amazon is always a good place to start.

Carrot Cake Peeps Push Pops

Ingredients

1 box Carrot Cake
1 container Cream Cheese Frosting
1 package Bunny Peeps

Instructions

make cake according to box directions
once cool crumble cake into push pops about 1/3 full
layer in a spoonful of frosting
then crumble more cake
add a dollop of frosting to hold up the peeps
place peeps on top
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/03/28/carrot-cake-peeps-push-pops/

The Plaid and Paisley Kitchen 2012

Here are a some Easter Treats I made for you last year!

Carrot Cake Ice Cream

Chocolate Easter Eggs!

Mini Easter Whoopie Pies

Trix Cereal Marshmallow Treats

Posted on March 26, 2013 by Chandra@The Plaid and Paisley Kitchen

Spring Colors are such a Welcome sight right now! As I am writing this there is snow on the Ground and it is another dreary grey day. Since the Weather won’t cooperate and give us sunshine and flower buds I am taking matters into my own hands and forcing Fun Color all around the house! While planning my Spring Menu’s I realized that I had a box of really fun really colorful cereal in the pantry. My Lucky Charms were a big hit so I thought well let’s have some fun! That is just what these are. Little round fruity balls of colorful fun! These have certainly brightened up the day here at the P and P Kitchen.

Don’t they just make you smile? I know you have read where my guys are huge cereal freaks. They have to have 10 different kinds to choose from each day. I have a whole shelf full of cereal! So when I went for the box of Trix there was much moaning and complaining. Just wait I told them you will like what I do with them. And boy oh boy were they Happy!!! Happy guys make for a happy home. Really how could these not make you happy? They are so fun!

Oh just make sure that you keep these away from the Easter Bunny. ”Silly rabbit Trix are for Kids” and Adults!

Trix Cereal Marshmallow Treats

Ingredients

1 box of Trix Cereal
1 stick of unsalted butter
1 package of mini marshmallows
non stick spary

Instructions

spray a 9x13 baking dish with the non stick spray
in a large sauce pan melt the stick of Butter over low heat
then add the marshmallow and stir til melted
remove from heat and add cereal
stir till all cereal is coated
pour out into your baking dish and smooth out to fill
let sit and cool
once cool you can cut into pieces
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/03/26/trix-cereal-marshmallow-treats/

The Plaid and Paisley Kitchen 2012

Green Velvet Wee Bit O’ Cake {Cupcakes}

Posted on March 12, 2013 by Chandra@The Plaid and Paisley Kitchen

Oh laddie and lassies the St. Patrick’s Day fun is in full swing! We are on the final countdown to the big Party! This year St. Patrick’s Day falls on a Sunday which means that we can have a party all weekend long! Snake Saturday and St. Patrick’s all in the same weekend?! That is like Crazy Irish Fun Overload! I Can Not Wait!!! Today I am bringing you the best tasting cupcakes that I have ever {and I mean ever} made! You all Love Red Velvet, I mean everyone loves Red Velvet. Just think of that great taste and then multiply by 10,000! This cupcake punches a ton of flavor with that bit of bite that red velvet has and then the most decadent Cream Cheese Frosting tops it all off! You can’t miss the fact that these are Perfect for St Patrick’s Day Treats.

Can you see how moist and fluffy the cake is? This cupcake will just melt in your mouth and fill your taste buds with joy! That Cream Cheese Frosting is thick and rich and sweet and to die for! When the Hubster took these to work the guys almost demanded a second batch right away. It’s such a nice feeling to have your work appreciated and loved. I mean it is why we do all this. To bring joy to those we cook and bake for. I love the warm gushey feeling I get when people tell me they enjoy the treats and meals I make for them!

This recipe was totally different than any other cake recipe I have made. There is no butter but there is Vegetable Oil. I suggest adding more flour than what the recipe called for to help the batter set up during baking. The recipe I provide reflects the extra flour. I found this on Love From the Oven. As soon as I saw these I knew I had to make them this year for my St. Paddy’s Day Fun!

I just love them! Plus even though you can’t see them very well I adore the Green Plaid Cupcake Papers that they are baked in! You know me and my Plaid!

Green Velvet Wee Bit O’ Cake {Cupcakes}

Ingredients

3 cups AP Flour
2 cups Sugar
1 tbs cocoa {I use Dutch Process}
1 tsp kosher salt
2 eggs
1 cup vegetable oil
1 cup buttermilk {to make Buttermilk put 1 and 3/4 tbs of cream of tartar in 1 cup of Milk and let sit for 10 min}
1 tbs White Vinegar {this gives the cake its distinct flavor}
1 tsp vanilla
1 oz green food coloring {that is the whole bottle!}

Instructions

For the Cupcakes:
preheat oven to 350
In a bowl to the mixer add
the eggs, oil, buttermilk, vinegar and vanilla
whisk lightly
then add the sugar, salt, cocoa powder, baking SODA and mix
Slowly add the flour one cup at a time
now add the food coloring
in paper lined muffin tins add just less than 2/3 full {this batter really puffs up during baking}
bake for 20-25 min check for doneness at 18 min
let cool on a wire rack completely
For the Frosting:
in a mixer combine all the ingredients but the milk and mix
then add the milk one tablespoon at a time until the desired consistency is achieved
frost with a 1M tip or just smear that delicious frosting on top!
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/03/12/green-velvet-wee-bit-o-cake-cupcakes/

The Plaid and Paisley Kitchen 2012

Guinness Stout Ice Cream Float

Posted on March 8, 2013 by Chandra@The Plaid and Paisley Kitchen

Everyday that passes brings us one day closer to the Big Party! I am getting so excited. I have Shamrocks and green plaid all over the house right now! As I am sure you are all aware by now St. Patrick’s Day is a favorite here at the P and P Kitchen! One big happy excitement is that Kitchen Meets Girl will be here for the whole weekend and we get to have a fun filled wonderful time! So far this Green Season I have brought you Irish Caramel Vanilla Fudge, Irish Potato Cakes, Lucky Charm Marshmallow Treats, and Irish Meat Hand Pies. So now I bring you a really fun and really wonderful Ice Cream Treat for Adults Only! At the begining of St. Paddy’s day posts I told you that I wanted to bring you some original and different St. Patrick’s day food and fun. I think this recipe really delivers on that! I came across this recipe during a google search for a completely unrelated topic. It was just a recipe no pictures or any real idea where it came from just a byline Recipe by Alice Medrich. I don’t know who she is but boy am I glad I stumbled across this! This is by far the best way to drink Beer ever! All Beer should come with a scoop of Ice Cream!

This is rich, thick, chocolatey with a bite at the finish goodness! The recipe has it’s own chocolate sauce to make but you could easily just use Hershey’s Syrup. Not only is there thick rich Guinness Stout but you have a shot of Bailyes in the bottom of the glass! The crowning achievement to this is the perfect dollop of home made whipped cream!

Remember when you were a kid and you would go into a soda shop or ice cream parlor and how good a root beer or coke float was on a hot summer day? Well this float will take you back to those good old lazy summer days, but it will make you so happy that you are an adult now that you can have booze and chocolate ice cream all in the same glass! Oh yeah Baby! Not a beer drinker? That’s ok beacuse neither am I. Nevermind that we have 25 gallons of beer fermenting at any given time in my basement from my Hubby. You don’t have to like beer at all for this. All of the additions of Bailyes and ice cream and chocolate syrup and whipped cream take the yucky bitterness out of the beer and just make this so very very delightful! This is a perfect addition to your St. Patrick’s Day festivities! Oh and serving it up in a stolen pint glass from your favorite Pub a total plus!

Guinness Stout Ice Cream Float

6 servings

1 pint

Guinness Stout Ice Cream Float

This recipe was adapted from Alice Medrich

Ingredients

6 bottles of Guinness Stout
6 tbs of Bailey's Cream
6 scoops of chocolate ice cream
for the homemade chocolate sauce:
2/3 cup sugar
1/2 cup dutch process cocoa powder
2/3 cup boiling water
1 tsp vanilla
Or use Hershey's Chocolate Syrup
for the whipped cream:
1 cup chilled heavy whipping cream
2 tbs sugar
or use Redi Whip

Instructions

To make the Chocolate Sauce
in a sauce pan mix the cocoa sugar and boiling water
whisk and bring to a simmer over low heat and simmer for 11 min
remove from heat and add vanilla
let cool to room temp
Sauce will keep up to 3 weeks in an air tight container in the fridge
For the Whipped cream:
using a chilled bowl and chilled beater whip the cream and sugar until stiff peaks form
In 6 pint glasses
pour 1 tbs of Bailey's
1 tbs of chocolate sauce
1 scoop of chocolate ice cream
slowly pour 1 bottle of Guinness Stout into the glass by holding the glass at a 45 degree angle. This will help keep the head {foam} under control. You may have to stop and wait for the head to go down before fitting all the beer in the glass.
Place a dollop of whipped cream on top of the head and drizzle in more chocolate sauce
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/03/08/guinness-stout-ice-cream-float/

The Plaid and Paisley Kitchen 2012

Here are some other St. Patrick’s Ideas you might like:

Shamrock Boozy Cake

Irish Cream Coffee Cupcakes

Lucky Charms Marshmallow Treats

Posted on March 5, 2013 by Chandra@The Plaid and Paisley Kitchen

Here are the fun treats! I mean really who doesn’t love Rice Krispie Treats? I think we can agree that they are not only a kid fan favorite but an adult one also. So with St. Patrick’s Day right around the corner what would be more fun and appropriate than Lucky Charms “Rice Krispie” Treats? St. Patrick’s Day is a very very big to do around our house. For several reasons: 1. I am 25% (give or take) Irish on my Dad’s side. 2. Steve and I are very very bad never go to church Catholic’s but still like to do the fun stuff 3. Green is Steve’s favorite color and last but not least (you knew I was going to say it) 4. IT’S A PARTY!!!!

And what a fun party it is! We get to make all sorts of great food and we get make all sorts of new cocktails each year with Bailey’s and Coffee and Beer and pretty much any combination of boozy things we can think of! The Thin Mint Shots are my favorite! I am going to have to blog those for you for real! With all the drinking that will be going on that weekend you are going to need some fun and festive food and treats ready. Take a look at how fun these are!

We are starting a new Tradition these past 2 {well this makes 3} years. My Best Bud in life and in the Blogging world Ashley over at Kitchen Meets Girl has come to visit us on or very close to St. Patrick’s Day. This year Ashley, the Tall boy and Doodle will be here again! I can not wait! We go to parade’s, we cook and blog, we eat and drink, and make a fun little craft with the Doodle Bug! I have been gathering my supplies and getting my menu in order for the Big Visit in 2 weeks! I have only one regret, these treats are ALL GONE! We have one person to thank for that. A certain 20 year old that resides here and eats non-stop ate the entire 9×13 pan in one day! One Day! I guess I can’t blame him they are really really good.

Of the one square that I got before they “magically” disappeared, I think that I like these better than the original recipe. Those charm marshmallows are so good in there. I can really see why he ate so many of them. I guess I can call him my little Leprechaun as he can be quite naughty at times. Never mind that he is 6′ tall. So when you are getting your St. Paddy’s day menu and treats together for your party or festivities I really recommend these fun and easy Lucky Charms Marshmallow Treats!

Lucky Charms Marshmallow Treats

Ingredients

1 box of Lucky Charms
1 bag of mini marshmallows
1 stick of unsalted butter

Instructions

spray or grease a 9x13 baking dish
in a large pot melt the butter over low heat
once melted pour in the marshmallows and stir till melted
remove from heat and pour in cereal
mix and stir until all the cereal is coated
pour out and smooth over into the 9x13
let cool completely and cut into squares
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/03/05/lucky-charms-marshmallow-treats/

The Plaid and Paisley Kitchen 2012

Irish Caramel and Vanilla Fudge

Posted on February 26, 2013 by Chandra@The Plaid and Paisley Kitchen

Today is the first of my St. Patrick’s Day posts. I want to bring some things to you that you might not have come across before or would not have thought that they were actually Irish in nature. I am sure that the first thing you think of is Green Beer and Corned Beef and Cabbage. While those certainly are a big part of St. Patrick’s Day festivities I want to highlight some of the less American perceived Irish Meals. Don’t worry I have some cute fun Americanized things planned also!

This fudge is probably the best candy that I have ever made. You will not miss the Chocolate for one second! It does require a candy thermometer but don’t let that scare you. This is really easy to pull together and I bet that you have all the ingredients in your pantry right now! It just melts in your mouth and you get this blast of rich caramel followed by the mellowing vanilla that just finishes this tiny piece of joy off!

So what makes this fudge Irish you ask? Well other than the bed of clovers that it is pictured on, fudge is most often served at the end of every supper {we call it dinner} as petit four. The two most common flavors for fudge in Ireland? Well as you would guess coffee and then this Vanilla. They would probably not call this fudge caramel like I have and just called it Vanilla. This really does have a rich dark caramel color and that caramel flavor is very prominent. You don’t need a very large piece. A small bit goes a long way this is so rich and so delectable!

For once I was smart and did not take this to my work {I still just eat it all there} and sent this with my Hubby to his work. He came home and said all the guys want you to make them treats like that every week! Well guess what? I’m a food blogger and I can seriously handle that! Wait till they get my cupcakes next week!

Irish Caramel and Vanilla Fudge

Ingredients

3/4 cup unsalted butter
4 cups brown sugar not packed
14 oz can of sweetened condensed milk
1 tsp vanilla extract (try not use artificial but real extract)
Candy Thermometer {if you don't have a thermometer boil 10-15 min and test by pouring a spoon full into a small bowl with water and if strands that can be cracked appear it is ready}

Instructions

grease an 8x8 pan very well set aside
in a heavy sauce pan {Dutch oven would be best}
melt the butter over a low heat
add the brown sugar and stir on low heat till completely melted
then raise the heat to medium high and bring to a boil
continue boiling until the thermometer reads HARD CRACK 336 degrees
this takes about 10-15 min keep an eye on the sugar and still often during this stage
{if you don't have a thermometer boil 10-15 min and test by pouring a spoon full into a small bowl with water and if strands that can be cracked appear it is ready}
once it reads hard crack remove from the heat and pour in the condensed milk and whisk
this may be hard to whisk at first but the heat will melt the milk and it will become easier to whisk
then place back on the stove at medium heat and cook for a few min to really let that milk incorporate
remove and add the vanilla mix in
pour into prepared pan and let cool
cut into squares and serve
Enjoy!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.pandpkitchen.com/2013/02/26/irish-caramel-and-vanilla-fudge/

The Plaid and Paisley Kitchen 2012