Crème Brulée Fudge

This year it also happens to fall on my birthday. I’m not sure why I am noting that fact over and over again, I just am. I was born on Mother’s Day so in some weird way I feel as though the day holds more importance than other days.

Weird mind ramblings of self exaggerated importance I guess.

But I digress, holidays like this are perfect for making candy type of DIY gifts. Stuff that you wouldn’t ordinarily make, sort of like this….

Crème Brulée Fudge….um yes indeed!!!

This stuff is highly addictive. Creamy, buttery, vanilla sweetness with a touch of toffee like goodness crystallized on top.

It is so easy to make and is a great little gift to give to Moms and Grandmother’s alike. I make this for my Grandmother, she loves it and expects it EVERY year.

To make it this is what you need:

• 1 1/4 Cup of granulated Sugar
• 1/4 Cup Butter
• 2 1/2 oz. EVAPORATED milk
• 3 oz. White Chocolate
• 3 1/2 oz. Marshmallow Fluff
• 3/4 Tsp. Vanilla Extract
• 1 1/2 Tbsp. Raw Sugar/Turbinado Sugar  for topping.
• 8 x 8 foil lined pan (spray with non-stick spray if you have it.)

In a small sauce pan combine butter, sugar and evaporated milk (more on this later) Bring to a boil and continually stir. If you have a candy thermometer bring it up to a temp. of 240 F. But if you don’t have a candy thermometer keep an eye on it, When it’s boiling as soon as brown bits begin to start forming( caramelizing sugar) take it off the heat. You DON’T want it to go past this stage.

Mix in your white chocolate chips, marshmallow fluff and vanilla. Combine until all the chocolate is melted and mixture is smooth.

Pour into your foil lined 8 x 8 pan. Sprinkle your raw sugar all over the top.

Place in the oven with the broiler setting on for a few minute. You want to melt and brown the sugar on top not burn it, so keep an eye on it.

Let it set on the counter than transfer to the fridge until it is ready to serve. When firmed lift out of the pan and remove foil, cut into squares.

Let me get back to the evaporated milk thing for a second. I never have this stuff on hand and since the recipe calls for such a small amount it is super easy to make you own. What I do is take regular milk and double the amount (evaporated milk) the recipe calls for plus a smidgen more and reduce it by half on the stove top. Simply bring it close to a boil then turn down the heat so that the moisture “evaporates” when it is reduced by half, let it cool and use in your recipe. So since the recipe calls for 2 1/2 oz. of evaporated milk use a little over  5 oz. of  regular milk and reduce it.

You can wrap this in pretty little boxes lined with parchment paper and topped with a ribbon.

Hope you enjoy!!