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Photo Contributed by Wilton / A new line of products from Wilton will add pizzazz to your Easter baking.

Fudge is often thought of as a treat for the end-of-year holidays only — Thanksgiving through New Year's. But true chocoholics want it year-round. The craving doesn't disappear as soon as the ornaments are stripped from the tree and the calendar adds another year to our lives. It patiently waits, going into semi-hibernation until that next bite of chocolatey deliciousness hits our mouths.

So why not Easter? This simple recipe may have you starting a new tradition of serving Easter fudge, and you'll have the beloved Cadbury bunny to thank for that. All it takes is a bag of the brand's bite-size chocolate eggs, chocolate chips, sweetened condensed milk, butter and vanilla. It'll need some time to set in the refrigerator, but you can lick the utensils clean while you wait.

You can wrap squares of this fudge in colorful plastic, and tuck it in Easter baskets alongside Easter eggs. It also freezes well, so put some away to enjoy whenever that craving hits.

If you want a slightly different taste, one that tastes more like a Reese's cup, use pastel peanut butter M&M's, now in the Easter candy section of your store.

 

Easter Egg Fudge

1 (9-ounce) bag Cadbury mini eggs or peanut butter M&M's

1 (10-ounce) and 1 (12-ounce) bag semi-sweet chocolate chips (or 3 cups)

1 (14-ounce) can sweetened condensed milk

1/4 cup salted butter

1 teaspoon vanilla extract

Prepare an 8- by 8-inch or 9- by 9-inch casserole dish with wax paper or parchment paper sprayed with nonstick cooking spray.

Place half of the mini eggs in the bottom of the dish. Place chocolate chips, condensed milk and butter in the top of a double boiler, and heat, stirring, until chips and butter are melted and the mixture is smooth. Remove from heat, and add vanilla, stirring vigorously.

This may also be done in the microwave if you keep an eye on what's happening. It's easy to overcook the chocolate, and it will burn or seize up.

Spread the fudge over the mini eggs, pressing it down with clean fingers into an even layer over the eggs. Press remaining eggs into the top of the fudge. Cover and refrigerate fudge for several hours or overnight.

For best results, bring to room temperature before cutting, or use a knife heated with warm water and wiped dry to slice. Cut into squares. Makes about 12 pieces.

 

NEW FROM WILTON

When you're doing your Easter baking, add some sparkle with several new products from Wilton that the kids will love — and they'll bring out the kid in you, too.

New in the line of Wilton products are colorful pastel sprinkles shaped like Easter eggs or Easter bunnies — take your pick. They come in mixes of purple, blue, green, yellow, white and pink jimmies with confetti sprinkles. Or top your cupcakes with mini carrot candy toppers.

The new sprinkles are available in the baking section at area Walmart stores.

 

RESTAURANT NEWS

Burger Week happens April 25-May 1, and in celebration of the blessed occasion, Bad Daddy's Burger Bar, 1924 Gunbarrel Road, will be offering its All-American Burger, a 7-ounce patty topped with lettuce, tomato, red onion and pickle, for $6.

I've not yet experienced Bad Daddy's, but after looking at the menu, it's now on my list of places to try.

The chain started in North Carolina in 2007 and has branched into Alabama, Colorado, Georgia, Oklahoma, South Carolina and Tennessee.

You can dine in with a cold beer, or get your order to go. Besides the All-American, there's the Magic Mushroom Burger, Pastrami Burger, Western Burger, Smokehouse Burger, Steakhouse Burger the list goes on. Check it out at baddaddysburgerbar.com.

Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.

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Anne Braly
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