Yummy

http://www.yummy.ph 32 December 2016BY CARMELA VILLEGAS-AGOSTA``````PHOTOGRAPHY:``````MICHAEL ANGELO CHUA.``````STYLING:``````ANNA FELIPE.``````PORTRAIT:``````BOIZEI MALICDEM.### Christmas has always been myfavorite holiday. It’s particularlymeaningful to me because Iget to make homemade giftsfor family and friends. I am soexcited for this year’s celebrationbecause my sisters are coming home for theKROLGD\V²LW¶OOEHWKH¿UVWWLPHLQIRXU\HDUVthat we’ll all be together for Christmas!Since I want to spend as much time as I canwith them (and less time in the kitchen), Icame up with this easy dessert recipe thatcan double as a food gift.,GHFLGHGWRPDNHPLQWÀDYRUHGIXGJHbecause there’s just something about themint-and-chocolate combination that getsme into the holiday mood.It’s best to use dark chocolate becauseit balances out the sweetness of themarshmallows. You can slice this treat intosquares or long bars, then stack them up ina mason jar or individually wrap them inparchment paper. You can store it for up toone month in the fridge and, best of all, itRQO\WDNHV¿YHPLQXWHVWRPDNH7U\LWWKLVholiday season and let me know how it goes!MINT CHOCOLATE FUDGEMakes 1 (7x11-inch) panPrep Time 10 minutesCooking Time 5 minutes`````` 3 cups large white marshmallows ¾ cup heavy cream ¼ cup unsalted butter ½ cup sugar 1 teaspoon salt 2½ cups good-quality dark orsemisweet chocolate, cut intosmall pieces 2 teaspoons vanilla extract ½ cup mint chocolate, cut into pieces(we used Andes Chocolate) ½ cup mint chocolate chips candy sprinkles, royal icing,Christmas toppers, minimarshmallows, and choppedcandy canes, to top (optional)``````1 Lightly grease a 7x11-inch bakingpan. Line with aluminum foil thengrease again.2 Place marshmallows, cream, butter,sugar, and salt in a nonstick saucepanover medium-high heat. Stir with aspatula until mixture is well combinedand has melted, about 5 minutes.3 Place dark or semisweet chocolate ina heatproof bowl. Pour marshmallowmixture over chocolate, add vanilla, andmix until well combined.4 Pour mixture into prepared bakingpan. Sprinkle mint chocolate and mintchocolate chips on top, making sure topress them onto the fudge.5 Refrigerate for at least 3 hours beforeslicing. Top with sprinkles, toppers,mini marshmallows, and candy canes,if desired.``````Carmela started her baking journey whenshe stumbled upon her mom’s Mrs. Field’scookie book. Years later, after workingin a pastry shop in France, she and herhusband started Casa San Luis Pastries.Carmela also keeps busy as executivepastry chef and managing partner ofCrisp on 28th. Follow her adventures onhttp://www.carmelasjournal.com.``````ABOUT THECOLUMNIST``````GREASEYOUR KNIFEto keep it fromgetting too stickywhen slicingthe fudge.``````MINTCHOCOLATECHIPSare available inspecialty bakingstores.