There are two types of people in the world. Those who wallow in their sorrow that Mardi Gras isn’t happening this year, or those who get creative in the kitchen and whip up some Mardi Gras King Cake Fudge.
I’m certain we know by now which type of person I am.
And while I’m wallowing (this past weekend should have been our Krewe of Artemis soiree), I’m trying to tell myself that brighter days are ahead and there are still ways to celebrate.
Even if it means celebrating with homemade fudge.
This King Cake Fudge came out so delicious, so festive, and so fun that I’m thinking of whipping together some “Mardi Gras in a Box” deliveries to drop off to those who are joining me as we mourn the loss of 2021 Carnival Season with this fudge packaged inside. Imagine how cute it will look in a clear cellophane bag with ribbon?! Add some beads, some Pecan Praline King Cake Cookies and maybe a mask and now we’re talking about a party on my porch step that I wouldn’t mind receiving.
In other news, I did get word over the weekend that the Krewe of Barkus (my dog’s parade) may be doing something virtual this year, so at least there’s that!
And, there’s now King Cake Fudge. All Hail!
- For the Fudge:
- 2 1/2 cups sugar
- 3/4 cup unsalted butter
- * 1/4 cup cinnamon sugar mix
- pinch of salt
- 1 cup heavy cream
- 1 package white chocolate morsels.
- For the Icing:
- 1 and 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 2 Tablespoons room temperature water
- sanding sugar, (purple, green and gold)
Line a 13x9 glass baking dish with parchment paper, excess hanging over the sides to serve as handles for easy removal.
In a large saucepan, heat sugar, butter, salt, cinnamon sugar and heavy cream until combined. Bring to a rolling boil and boil hard for 4 minutes, stirring consistently.
Remove from heat. Quickly stir in the white chocolate morsels. Whisk vigorously until smooth with an electic mixer.
Pour the fudge into the prepared pan and refrigerate for at least 4 hours, until set and hardened.
Remove from pan, remove parchment and place on a wood cutting board. Cut into circles using a cookie cutter, biscuit cutter, etc. You can also cut into bite sized pieces if you don't want the fudge to look like a king cake.
Make the icing: Whisk together the confectioners' sugar, vanilla, corn syrup and water in a medium bowl, until smooth. Icing will be thick. If it is too thin, add more confectioners' sugar in 2 Tablespoon increments. If it's too thick, add 1/2 Tablespoon water. Icing should be able to hold its form.
Pour into a pastry bag (or a ziploc bag), and cut a tiny piece off the corner. Make rounded circles with the icing onto the fudge. While the icing is still wet, sprinkle colored sanding sugar. Gently tap off excess sugar. Place the fudge back into the refrigerator until the icing hardens.
Keep remaining pieces in an airtight container in the fridge.
* I purchased premade cinnamon sugar at the grocery store. It's with the spices, in a shaker. You can make your own by combining 1/4 cup sugar with 1/2 Tbsp ground cinnamon.
If you know me at all, you already know I’m the self-proclaimed queen of king cake flavored desserts. While everyone else is busy making or buying king cakes, I’m over here pushing the envelope with treats that pack all the cinnamon flavored goodness, yet aren’t cake.
My Pecan Praline King Cake Pull Apart Bread is a yearly favorite and these Mardi Gras King Cake Pop Tarts will make your kids think you’re wonder woman. New for this year is the King Cake Cracker Candy; an addictive treat that will test your willpower to leave alone.
What I love the most about these little King Cake Fudgey treats though is that they’re handheld and easy to eat. I used a scalloped 1 1/2 inch cookie cutter, but you can also use a biscuit cutter, juice glass, or even cut them into squares and just pipe the circular king cake design on top.
They are just so darn cute that I can’t help but be happy looking at them. And snacking on them now that I’m not having to squeeze myself into a ball gown.