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?
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.
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.]
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.
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.