http://www.yummy.ph 32 December 2016
BY CARMELA VILLEGAS-AGOSTAPHOTOGRAPHY:MICHAEL ANGELO CHUA.STYLING:ANNA FELIPE.PORTRAIT:BOIZEI MALICDEM.C
hristmas has always been my
favorite holiday. It’s particularly
meaningful to me because I
get to make homemade gifts
for family and friends. I am so
excited for this year’s celebration
because my sisters are coming home for the
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that we’ll all be together for Christmas!
Since I want to spend as much time as I can
with them (and less time in the kitchen), I
came up with this easy dessert recipe that
can double as a food gift.
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because there’s just something about the
mint-and-chocolate combination that gets
me into the holiday mood.
It’s best to use dark chocolate because
it balances out the sweetness of the
marshmallows. You can slice this treat into
squares or long bars, then stack them up in
a mason jar or individually wrap them in
parchment paper. You can store it for up to
one month in the fridge and, best of all, it
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holiday season and let me know how it goes!MINT CHOCOLATE FUDGE
Makes 1 (7x11-inch) pan
Prep Time 10 minutes
Cooking 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 or
semisweet chocolate, cut into
small 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, mini
marshmallows, and chopped
candy canes, to top (optional)1 Lightly grease a 7x11-inch baking
pan. Line with aluminum foil then
grease again.
2 Place marshmallows, cream, butter,
sugar, and salt in a nonstick saucepan
over medium-high heat. Stir with a
spatula until mixture is well combined
and has melted, about 5 minutes.
3 Place dark or semisweet chocolate in
a heatproof bowl. Pour marshmallow
mixture over chocolate, add vanilla, and
mix until well combined.
4 Pour mixture into prepared baking
pan. Sprinkle mint chocolate and mint
chocolate chips on top, making sure to
press them onto the fudge.
5 Refrigerate for at least 3 hours before
slicing. Top with sprinkles, toppers,
mini marshmallows, and candy canes,
if desired.Carmela started her baking journey when
she stumbled upon her mom’s Mrs. Field’s
cookie book. Years later, after working
in a pastry shop in France, she and her
husband started Casa San Luis Pastries.
Carmela also keeps busy as executive
pastry chef and managing partner of
Crisp on 28th. Follow her adventures on
http://www.carmelasjournal.com.ABOUT THE
COLUMNISTGREASE
YOUR KNIFE
to keep it from
getting too sticky
when slicing
the fudge.MINT
CHOCOLATE
CHIPS
are available in
specialty baking
stores.