It’s a blessing and a curse.
No more schedules, no more homework, no more packing lunches…
In it’s place, I get kids home all day. Everyday.
Of course I love my children.
But, I am thinking that we need to get some summer activities figured out, so we don’t spiral into dangerous, “I love you, but I’m ready to kill you” territory.
And really, while the kids are at school my job involves playing in sugar…which I am thinking might not be so good for my kids to help me with all day.
They are notorious spoon lickers, finger dunkers and sugar-high catchers.
So yeah, summer is finally here and I am officially scared.
But before my children officially take over my house for the next 2 1/2 months, let’s talk fudge.
It’s actually summer fudge.
For flavoring you’ll need this…
I used the 2-ingredient fudge method with 1 (12 oz) bag of white chips and 1 (16 oz) can of vanilla frosting. Here’s the recipe. I used a smaller pan, an 8×6, because you will want this fudge to be a bit thicker than the original recipe, because of the layered colors.
Spray the pan lightly with cooking spray.
I melted the white chips over a double boiler and removed when the chips were just about melted. I immediately stirred in the frosting and 1/2 tsp of watermelon flavoring. You can adjust this amount, depending on how “watermelony” you want your fudge.
You will need pink and green gel coloring…
Spread the green in the bottom of the prepared pan.
Place pan in freezer for 2-3 minutes, enough to chill the fudge slightly.
Measure out a 1/2 cup of the white frosting mixture and spread that on top of the green layer…
Place that back in the freezer.
Color the remaining mixture pink.
Remove fudge from freezer and spread on white layer.
Sprinkle about 1 tablespoon of mini chocolate chips on top and press gently into the fudge.
Chill in refrigerator at least 30 minutes before cutting into triangles and serving.