When I first started baking, and I mean FIRST started baking, I would choose any recipe regardless of its level of difficulty. I had no reference of experience to base what I could or couldn't do and even with the most complex recipes, I figured "Hey if I screw up, I'm new at this. No big deal."
Sure, I did have my fair share of screw ups in those days, but for the most part, things went well (a big part of why I'm still here enjoying this now). The first time I attempted fudge I had no idea whether it was difficult or not to make at home, tried a recipe (coincidentally had it work great), and thought fudge was easy every single time.
If you'd like to know my opinion on temperamental fudge making now, ask me about the red velvet fudge I've failed at about three times now. One day I'll get it. I'm determined.
When you do get fudge right though, it is one of the simplest and most enjoyable candies to make. And you'll be hard pressed to find a more fool-proof recipe than this one.
Sure it takes a few shortcuts to get there and some might turn their noses up at using canned frosting to make it, but I say, whether you're a beginner baker or not sometimes easy fudge you know is going to work every single time is exactly what you need.
If you've never tackled fudge before I recommend starting with something like this. You never know what you'll end up being able to conquer from there.
Easy to share. Easier to enjoy.
And as for life over here, if anyone knows the secret to a good red velvet fudge... you know where to find me.
Two Ingredient Strawberry Fudge
Servings: 1 9x9 inch pan
- 1 (16oz) can of strawberry frosting
- 1 (12oz) bag of white chocolate chips
Spray a 9x9 inch pan lightly with cooking spray. Line with wax or parchment paper. (important! the fudge is a pain to get out otherwise. this makes everything much easier.) In the microwave melt chocolate chips at 30 second intervals, and stir until smooth. Stir in the can of frosting until combined. Spread into prepared pan and smooth, using knife to create decorative design if desired. Let set in refrigerator for 30 minutes. Cut into small pieces and enjoy. (This is very sweet so keep that in mind with portion size!)
Recipe adapted from: Cookies and Cups