Mimosa Fudge

  How fun is a recipe challenge involving booze???  That's exactly what Carrie & Julie came up with & each month they are going to present the challenge of creating a recipe with a different alcohol!  This month the spirit of choice was Champagne!   The first thing that came to my mind when thinking of Champagne was Mimosas.  I thought about doing a Mimosa inspired cupcake but I really wanted to branch out.  My brilliant ass decided that fudge was the way to go!    

    Now, let me tell you ~ I've never made fudge before.  Not real fudge.  I've made the simple 2 ingredient melted frosting fudge.  That's easy.  And requires no patience.  Real fudge requires patience.  This is a trait that I lack.     

    I persevered though.  I made fudge.  And pretty good tasting fudge if I do say so myself!  Think creamsicle with booze!  The only thing that was a fail about it was that it wouldn't set.  No matter how long I left it in the fridge, it still stayed very very creamy.       

    It was still really good to eat with a spoon.  
 

 

MIMOSA FUDGE

YIELD: 48 servings/2.5 pounds

 

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INGREDIENTS:

• 3/4 cup butter
• 3 cups sugar
• 3/4 cup heavy whipping cream
• 1 package (12 ounces) white baking chips
• 1 jar (7 ounces) marshmallow creme
• 4 teaspoons orange extract
• 4 tablespoons Champagne
• 12 drops yellow food coloring
• 5 drops red food coloring

 

INSTRUCTIONS:

 

Line a 13-in. x 9-in. pan with parchment paper; set aside.

 

In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Place the baking chips & marshmallow creme into a large bowl. Remove the sugar mixture from the heat; stir in to the chips and marshmallow creme until smooth.

 

Remove 1 cup of the mixture and set aside. Add orange extract and Champagne to the remaining mixture; stir until blended. Add in the food colorings & stir until desired orange color is reached. Pour into prepared pan. Drop the reserved 1 cup of marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.

 

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