So today’s been a cooking sort of day; I made a new batch of roasted root vegetables (potato, sweet potato, carrots, turnip, and Brussels sprouts, with onion, garlic and ginger – roasted in olive oil with salt, pepper, and turmeric) and also roasted an eggplant (brushed with olive oil, and with salt, pepper, and garlic powder on). The vegetables were cooked at 400F until the eggplant was done (about 25 – 30 min), then I stirred the root veggies and put them back in for another 10 minutes. That was lunch! Yum.
Afterwards I had a craving for something sweet, so I whipped up this fudge recipe. It’s meant to be made with chocolate chips, but I used white chocolate instead.
3 C chocolate chips (I used white chocolate)
1 can (14 oz) of sweetened condensed milk
4 Tbsp butter
Melt all of the above in the microwave and stir until smooth. I then added:
1/4 tsp salt
1 tsp vanilla
Toffee chips (Heath brand are GF)
Stir until all is smooth and well-incorporated.
Pour into a prepared pan (lined with foil that has been coated lightly in cooking spray, or rubbed with butter instead of cooking spray), let cool and firm up in fridge for 2 hours or more, then take out of the pan and cut into cubes.
(Photos will be coming, once it’s set up)