Description
A collection of six green treats offering a variety of textures and flavors perfect for Valentine’s Day.
Ingredients
Scale
- 3 cups granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- green food coloring gel
- 1/2 cup mini marshmallows
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1/2 cup pistachio paste or green jam
- 1 box yellow cake mix
- 1 jar vanilla frosting (16 oz)
- 1 lb green candy melts
- lollipop sticks
- white sprinkles
- 6 Granny Smith apples
- 1 cup granulated sugar (200g)
- 1/2 cup light corn syrup (120ml)
- 1/2 cup water (120ml)
- green food coloring gel
- paper clips or skewers
- 1 cup unsalted butter (225g)
- 1/2 cup powdered sugar (100g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250g)
- 1/4 teaspoon salt
- 1/2 cup green jam or curd
- 12 pretzel rods
- 1 cup green candy melts (170g)
- 1 tablespoon coconut oil
- red and white sprinkles
Instructions
- Line an 8×8 inch pan with parchment paper; combine sugar, evaporated milk, and butter in a saucepan over medium heat until melted and dissolved; boil without stirring until temperature reaches 235°F (10–12 minutes); remove from heat, stir in vanilla, green food coloring gel, and optional marshmallows; let sit undisturbed for 45 minutes until warm but not hot; beat vigorously for 3–5 minutes until matte and thick; pour into pan and refrigerate for at least 2 hours until firm before cutting.
- Preheat oven to 325°F (165°C) and grease a loaf or bundt pan; cream butter and sugar for 5 minutes until fluffy; add eggs one at a time and vanilla; whisk flour and baking powder, then alternate adding dry ingredients and milk to the butter mixture just until combined; spread half batter in pan, place pistachio paste or green jam in center, cover with remaining batter; bake for 55–65 minutes until toothpick comes out clean; cool in pan for 15 minutes, then on rack before slicing.
- Bake yellow cake mix in a 9×13 inch pan and cool completely; crumble cake into fine crumbs and mix with vanilla frosting until dough holds together; roll into 1-inch balls and freeze for 30 minutes; melt green candy melts in 30-second intervals until smooth; dip lollipop stick tips into chocolate and insert into balls; dip balls into coating, tap off excess, sprinkle with white sprinkles while wet, and stand upright to dry.
- Wash and dry Granny Smith apples thoroughly, inserting skewers into stem ends; combine sugar, corn syrup, and water in a saucepan, heating until sugar dissolves; boil without stirring until temperature reaches 300°F (hard crack stage, 10–15 minutes); remove from heat and quickly stir in green food coloring gel; tilt pan and roll apples through syrup to coat evenly; place on parchment-lined sheet and cool at room temperature for 1 hour until hard.
- Preheat oven to 350°F (175°C) and line baking sheets; beat butter and powdered sugar for 3 minutes until fluffy; mix in vanilla; add flour and salt just until dough forms; roll into 1-inch balls, place 2 inches apart, and press indentation into center; fill indentations with green jam; bake for 12–15 minutes until edges are golden; cool on sheet for 5 minutes before transferring to rack.
- Combine green candy melts and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until smooth; hold pretzel rod by one end and dip two-thirds into chocolate, tapping off excess; sprinkle with red and white sprinkles while wet; place on parchment-lined tray and set at room temperature or in refrigerator for 15 minutes until firm.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1
Keywords: Green Fudge Tips: If fudge becomes too hard before pouring, reheat gently in microwave for 10-second intervals until pliable.