Hey there, all my red velvet lovers. So happy you swung by today.
I have a special treat for you. It has chocolate and marshmallows, plus it’s all red and pretty. And it’s heart shaped, so I think that gives me bonus points for ridiculously cute.
So, love is in the air. Everyone gets so sappy around Valentine’s Day.
I’m one of those tomboyish chicks who likes blow ’em up movies. So I’m just not into all the romantic stuff that swirls around me during this one particular holiday.
It’s all just a bit weird to me. Not sure we need a holiday to remind us to love the people in our lives.
But heck, if it means I get to eat chocolate, I can pretend to like Valentine’s Day until the cows come home.
Being the resident chocolate fanatic means I had to bring my a-game for this one. I wanted to paint the tops of these with candy coating
. Make them extra special for all my food fanatic peeps. You know, pull out all the stops, right?
Then when I took some photos and I saw the imperfections in the hearts, I had this big ah-ha moment. I made the decision not to touch them up or make them perfect or more ridiculously cute than they already were.
Wondering why? Well, here’s what came to mind. I realized that trying to cover up those little imperfections was symbolic.
Those imperfections are what make us who we are as people. It’s all our little imperfections that make us unique.
So instead of trying to make these more perfect than they already were, I made the decision to leave them “perfectly imperfect”. Why? Because that’s what love is, or at least what love should be.
We should all accept ourselves, and the people we love, for exactly who we are. In this moment. We should never try to change someone, or make someone perfect.
Perfect is an illusion. It does not exist.
I want everyone to be “perfectly imperfect” this year, and always. Love the people in your life completely.
Accept their weird quirks; be happy with their strange habits. Those things make them, and YOU, unique.
Red Velvet Fudge Recipe
- 1.5 Granulated Sugar
- 0.66 Evaporated Milk
- 2 Butter
- 0.25 Salt
- 7.5 Marshmallow Fluff
- 1.5 Semisweet Chocolate Chips Or milk chocolate chips
- 1 Pure Vanilla Extract
- 2 Red Gel Food Coloring Or more
- Spray a silicone mold with just a bit of non-stick spray. Or use an 8 inch square baking pan lined with parchment paper.
- Pull out a good quality, heavy duty saucepan and pop it on the stove.
- Add the sugar, evaporated milk, butter and salt to the saucepan, and turn the heat on medium (or medium-low if you’re new to fudge, you can increase the temperature as you go and get the hang of it, it’s easy, I promise).
- Give it a stir and allow it to come to a full rolling boil, stir it constantly to keep it moving.
- Boil it for about 4 to 5 minutes; adjust heat as needed to keep the bubbles coming. Now remove it from the heat (turn your burner off).
- Stir in the marshmallow fluff, chocolate chips, vanilla and food colouring. Stir like mad until it’s smooth, about a minute or so.
- Pour the mixture into the candy mold, or baking pan. If using the mold you can take the back side of a knife and drag that across the top to smooth out what will become the bottom of the fudge later. Scrape off excess. If you need help pressing it into the mold you can use your hands, or spray the back of a spoon with non-stick spray and then use that side to press the mixture down until it fills the mold evenly.
- Place in the fridge for at least 2 hours, or until firm.
- Remove from the fridge once it’s set up. If you used the mold you can now invert it over a cutting board and give the mold a tap or a squeeze to help each piece out. You can also use a dull knife to pull them out.
- If you used the pan, use the parchment overhang to help pull the fudge out of the pan. Place on cutting board and cut into bite size squares with a sharp knife.
- Serve with a big old red velvet loving smile!