Why is it so hard to make ends meet in today’s economy?
As usual, Sear has the answer!
Yeah, filth burner, that’s what I’m talking about. Cleanse it with fire. Scorch those germs away. Got a pile of dirty dishes making an eyesore out of your kitchen? Screw cleaning – just stack them all up on this baby and turn that adjustable temperature control up to immolation and poof – no more dishes. It’s tested. It’s proven. And it wipes clean.
Durable Filth Burner*. You know you want it.
[ * May or may not have simply been a misreading upon first glance and in actuality been something far less ridiculous ]
But WAIT! This isn’t a recipe ‘blog!
Well, shut up, you (AKA me). Because…whatever and stuff.
Sometimes snacks are nice when writing, O.K.?
Anyway, I used to make fudge a lot. It tastes nice. But making fudge the “proper” way involves uncommon ingredients like extra-fine baking sugar, evaporated milk, and marshmallow goop; it also requires precise temperatures, and can generally be kind of an ordeal. Recently, however, I came across the notion of using canned frosting as a fudge base. It sounded a little crazy, but the basic makeup is pretty similar, so I thought I’d give it a try.
It turned out…like fudge. And was actually pretty dang good. I’m not sure whether to be indignant about having done things the hard way all this time, or excited about the possibilities of this method. Probably both.
Want to give it shot? Here’s what you’ll need:
That’s it. Seriously. A 12oz bag of chocolate chips, and a 15.6oz can of blue vanilla “Funfetti” frosting (for some reason the store didn’t have any regular vanilla frosting, so fine, thought I – I’ll just make it a thing).
Prepare as such:
And thus you will have the easiest fudge ever. Which happens to be horrifyingly green. With multicolored crunchy splotches.