Frankly, I am in disbelief that it is already the 11th week of the 12 Weeks of Cookies. Unbelievable. Christmas is going to be here before I know it. Shopping. Need to get on it.
A few weeks ago, the lovely people at Walker’s Shortbread sent me an assortment of shortbread to try. I happen to really love shortbread (my friend Cyn makes a mean shortbread), so I was pretty stoked about it. I loved the Stem Ginger Shortbread. Oh my. Happiness. They sent me so many boxes that I needed to play around see if I could use them in another way. Not that there is anything wrong with eating them straight up of course, I feel really British when I do that. Eat shortbread and sip tea. I really, really, want to be British. Alas, I am not. So I was leafing through one of my favorite brit’s Christmas cookbooks and was inspired to come up with my own version of Nigella’s Christmas Rocky Road using shortbread instead of amaretti cookies. The cookies give the fudge a perfect crunch and balance out some of the sweetness from the chocolate and marshmallows.
Want to know the other reason why I love making this fudge? One pot. I like making a delicious treat and only having to wash one pot. I lined the 9×13 really well with tin foil and not a drop was left in the pan so I only had to wash the pot that I made it in. Can you melt chocolate? You can make this fudge. This recipe calls for Lyle’s Golden Syrup. It is a British ingredient but my Safeway carries it. It was by the corn syrups. If you cannot find Lyle’s Golden Syrup, light corn syrup will do the trick.
1 1/4 cups semi-sweet chocolate chips
3/4 cup milk chocolate chips
1 1/2 sticks of soft butter
1/4 cup Lyle’s Golden Syrup or light corn syrup
1 box Walker’s Shortbread Thins
1 cup chopped walnuts
2/3 cup candied cherries
3 cups cups marshmallows
In a large pot, melt together the chocolates, butter, and Lyle’s syrup. melt over low heat until completely melted and smooth.
Put the shortbread in a plastic bag and crumble into chunks. You want to keep some bigger pieces, you do not want to crush it entirely.
Add the shortbread, walnuts, cherries, and marshmallows.
Toss the until the chocolate covers everything.
Pour out the mixture into a tin foil lined pan.
Spread the mixture out evenly. Put in the fridge to set up, about 1 hour.
Pull the fudge out of the pan and cut into squares. This fudge is very rich, you can easily get 24 squares, if not more.
Using a strainer, dust a little powdered sugar snow on top of the fudge.
And of course, I had to package some up to give to a lucky teacher. This is my daughter. She comes home from school every day and immediately puts on her pajamas. I promise you, she does have real clothes.
It is just a cute little window box that I got at Michael’s. I stuck a felt ornament sticker on it and added some little ribbons to the handle.
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