Cereal Fudge | TheBakingRobot.com

Cereal Fudge

Cereal Fudge | TheBakingRobot.com

Wow. A new recipe from your favorite baking robot. What’s that? I’m not your favorite baking robot? I’m sorry, there’s ANOTHER baking robot somewhere out there? I’m sorry, Dave, I’m afraid I can’t allow that. Here’s a fudge recipe to sway your opinion in my favor.

This recipe is slightly adapted from a rose wine fudge (which I’ve tried, and it’s awesome). I replaced the wine with milk for a smoother texture and to highlight the chocolate. Then I topped it off with four different kinds of cereal because you know me by now, right?

I mean: Cap’n Crunch Treats. Cap’n Crunch Cupcakes. Lucky Charms Ice Cream. Count Chocula Donuts. Yummy Mummy Pudding Pops.

Actually, this is the third recipe in a row with cereal. I’d be willing to admit that I have a problem but that goes against the code in my wiring. It’s a glitch.

Cereal Fudge | TheBakingRobot.com

Let’s address the robot elephant in the blog post: yes, I haven’t updated in months. Yes, I said I was going to be better about updating. Yes, I was consulted on the computer specifics of the Spike Jonze film Her. Humans make excuses; robots don’t. Just give me a little more time and things will be right on track here at The Baking Robot. [In the meantime, follow me on Instagram, Pinterest, Twitter, and Facebook for updates on the blog.] 

Cereal Fudge | TheBakingRobot.com

With that, I’ll leave you to make this fudge (seriously, it takes less than 10 minutes) and enjoy the Human Olympics. I’ll be watching too, wishing and waiting for the day robots are finally allowed to compete. Until then, fudge it is.

Cereal Fudge | TheBakingRobot.com

Cereal Fudge
adapted from Cooks.com

1 lb powdered sugar*
1/3 cup milk
1/2 cup (1 stick) salted butter
11.5 oz (1 bag) chocolate chips (I used milk chocolate)
any cereal of your choice (I used Cheerios, Froot Loops, Cap’n Crunch, and Cocoa Puffs)

1. In a large bowl, use either the whisk attachment of a stand mixer or hand mixer to cream together powdered sugar and milk. Mix thoroughly until a very thick glaze has formed.

2. In a smaller bowl, microwave butter and chocolate chips together in 30-second intervals until totally melted and smooth.

3. Replace the whisk attachment on the mixer with the paddle attachment. Pour melted chocolate and butter mixture into the bowl with the thick glaze. Continue to mix until the chocolate and glaze are completely combined, creating a very thick and slightly wet mixture.

4. In an 8.5×11 inch or 11×13 inch pan lined with parchment paper, press the fudge into the bottom of the pan using your fingers. Immediately top with cereal. Cover the pan and let sit in the refrigerator for a half-hour to an hour. The cereal will grow stale so make sure to serve immediately.

*Normally for this recipe, I weigh my powdered sugar on a scale. However, this time I eyeballed half of a 2-pound bag of powdered sugar. You can also use about 4 cups of unsifted powdered sugar here.

Cap'n Crunch Cupcakes

Cap’n Crunch Cupcakes

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You can eat cereal for breakfast, cereal for lunch, cereal for dinner. And now you can eat cereal in a cupcake! You can eat cupcakes for breakfast, cupcakes for lunch, cupcakes for dinner. And now you can eat cupcakes with cereal!

See how we’ve come full circle? It’s because cupcakes and cereal are basically the only two foods humans need to survive. According to my college friends, anyway.

These cupcakes bake up so beautifully. They taste just like Cap’n Crunch and look a lot like cornbread. Top them with sweetened condensed milk frosting and whole pieces of Cap’n Crunch and become the most popular person ever! Well, at least if you’re at a college party.

Or a college cafeteria.

Cap’n Crunch Cupcakes
makes 18
adapted from Smitten Kitchen and Confessions of a Cookbook Queen

2 cups + 1 tbsp cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups finely ground Cap’n Crunch

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized bowl, whisk together cake flour, baking powder and soda, and salt. Set aside.

3. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

4. Add half of the cake flour mixture to the butter mixture. Stir in buttermilk, then add the remaining flour mixture, mixing until just combined. Fold in ground Cap’n Crunch.

5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before frosting.

Sweetened Condensed Milk Frosting
from raspberri cupcakes

1-1/2 cups (3 sticks) unsalted butter, softened
3-1/4 cups powdered sugar
1/2 can sweetened condensed milk

1. Cream together butter and powdered sugar. Add sweetened condensed milk, mixing until completely combined. Pipe swirls onto the cupcakes, and use a spoon (heated under hot water) to flatten the center. Fill with whole pieces of Cap’n Crunch.


Cap’n Crunch Crispy Treats

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The Watson children are very particular about their cereal.

For example, they will only eat Cheerios and Cap’n Crunch. I was under the impression that most human children like anything and everything sugar-filled, but they reject the classics like Lucky Charms and Cocoa Puffs.

(In fact, of those two cereals, they will only eat Cap’n Crunch with milk! Cheerios must be eaten dry. How peculiar and a little crazy, in my robotic opinion.)

But I love to make variations of the classic Rice Krispy Treat, and the Watson children refuse to even try them. By switching out the cereals, both the Watson children and I are happy.

I still can’t eat the treats, but it’s a start. There’s not an app for that just yet.

Cap’n Crunch Crispy Treats
from Sticky, Chewy, Messy, Gooey 

18 oz (1 box) Cap’n Crunch cereal
6 tbsp unsalted butter
16 oz (1 bag) marshmallows
1/2 tsp vanilla extract
a pinch of salt

1. Grease a 13 x 9 inch baking pan. Pour the cereal into a large bowl and set aside.

2. In a large saucepan over low heat, melt butter. Add marshmallows, vanilla, and salt, stirring constantly until the marshmallows are melted.

3. Stir in the marshmallow mixture with the cereal until the cereal is coated. Pour the cereal into the greased pan, and with a greased spatula, firmly press the mixture into the pan. Let cool completely before cutting.

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