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Fall Sweets

Jon Smith, Fine Art's Editor

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Hey there, as some of you may know about sweet treats wells this is a branch off of that starting to change they way I work, now are you ready to jump into fall with these incredible, delectable, and insatiable treats well I sure am.

Caramel Apple Fudge

Ingredients:
1/2 stick butter (1/4 cup)
3 cups mini marshmallows
1/2 cup sugar
1/2 cup heavy cream
3 packets of Apple cider drink mix (0.74 oz each)
3 cups white chocolate chips
1/2 cup caramel bits
1 & 1/2 tbsp International Delight caramel machiatto creamer

Directions
Line an 8×8 inch baking pan with 2 layers of tin foil, leaving an overhang.
In a large pot combine the butter, marshmallows, sugar, heavy cream, and packets of apple cider, cook over medium heat, stirring occasionally until the marshmallows are melted, about 8-10 minutes.
Meanwhile, place the caramel bits and International Delight creamer in a microwave safe bowl. Microwave the caramel at 45 second intervals at 50% power until they are melted and smooth. Set aside.
Remove the pot from the heat and stir in the white chocolate chips until they are completely melted.
Pour the fudge into the pan. Drizzle the caramel on top of the fudge, use a small metal spatula to create swirls in the fudge.
Refrigerate for 3 hours. Cut into small squares, for best result keep the fudge in the fridge.

Hot Chocolate Brownies
Ingredients
Cooking spray
2 sticks (1 cup) unsalted butter, melted and cooled
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup hot chocolate or cocoa mix
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
72 mini marshmellows
Directions
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.
Jon’s note: DO NOT USE HOT CHOCOLATE MIX.

About the Writer
Jon Smith, Fine Art's Editor

Hey there everyone i'm back and black,  that's right it's your favorite artist, monster hunter, and hero