Fun fact about Ashton: I have a temper.
Like a raging, hormonal, lunatic temper. It’s a problem. Sort of.
I mean… I do try to control it. I’m
usually not thundering through the apartment, ripping things off the walls, kicking the doors in. But sometimes that stuff does happen in my mind.
This temper of mine lands me in hot water with my husband every once in a while. Not often, but a few times in 6 years. Which has led to our #1 most adhered to family rule:
I’m not allowed to say the “I-word.”
Are you familiar with the I-word? I can’t say it, but I’ll spell it for you:
It’s not allowed in our house.
And probably rightly so. I think said rule has probably been a marriage saver once or twice.
This fudge brought around an I-word moment the other night.
I was having a hard time photographing it.
(in my imagination, fudge pieces were flying all over the place)
The more time I spent on it, the worse it was. And the more frustrated I became.
I finally called it quits and crawled into bed with the laptop beside my husband,
who had quietly been observing the whole ordeal over my shoulder.
I started googling “how to photograph watermelon fudge,”
(don’t laugh, people. you can find anything on google.)
which led me to Shelly’s Watermelon Fudge from earlier this summer.
My husband glanced at the screen, saw the fudge, thought it was mine (wha??) and said,
“Oh, babe, that look so, so, SO good! Way better than I thought it would.”
And I said, “No, hon. That’s–”
“No, seriously babe. That looks WAY good.”
[insert I-word glare here]
SO. That’s the story of this fudge.
It tastes amazing. Easy to make. Cute as a button.
Does not photograph well.
How would YOU photograph this fudge??
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- 3 cups white chocolate chips
- 1 can sweetened condensed milk
- pink food coloring (gel based)
- green food coloring (gel based)
- chocolate jimmies
- optional: watermelon candy oil (I didn’t use this)
- Over low heat, mix the white chocolate and the sweetened condensed milk until chips are melted and the mixture is smooth.
- Remove from heat.
- Pour about 1/4 of the fudge into a small bowl and stir in the green food coloring.
- Pour the green fudge into a loaf pan lined with wax paper.
- Return the remaining fudge to low heat and stir in the pink food coloring. Remove from heat and fold in chocolate jimmies (I used about 2 tbsp).
- Pour the pink fudge over the green.
- Let cool and harden at room temperature, about an hour.
- Remove from loaf pan and carefully peel away the wax paper.
- Cut the fudge into strips. Cut each strip into triangles.
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