We have one of those automatic systems where you set the temperature, and it’ll either turn on the heat or the A/C to maintain it, as needed.
The heat came on this morning.
What the what, Oregon?! It’s July 24th! <—Not really. It’s August 24th. Way to go, Brain. It’s only been summer for just over a month. <—Actually, more like two, but whatevs. Thanks again, Brain, for making us look cool. It’s only felt like summer for two weeks.
Everybody was all, “Oooooh. It rains soooo much in the northwest. Are you sure you want to go there??” And I was all, “Yessssss. I’m aware that it rains in Oregon. I can’t wait.” But no one was like, “Btdub. There’s no such thing as for real summer there.”
Tell me, Oregonians, my dear, sweet new neighbors in this beautiful state that I have, thus far, been loving very much, tell me… Is it true? Is summer over? Are these 50 degree mornings the end of it all?
Or. Is it just a cold(-ish) front that will pass over and there’s still some time left to enjoy the summer sun?
I’m not quite ready for autumn yet. I spent half a year in northern Minnesota this year, and waited so patiently for the beautiful Oregon weather that so many said to expect for summer. Now that it’s here, I need it to stay just a bit longer.
I decided a few days ago, when the morning temps first started dropping, to cling to summer in the best way I know how: with food. So I made s’more truffles…cause s’mores and summer are synonymous. Don’t believe me? Look them up; they’re side by side in the dictionary (the Inside Darla’s Head Dictionary).
Know what else also means ‘summer’? Sundaes. That’s why I made some of those, too. You’re welcome.
I mean, come one…ssssummer, ssss’mores, ssssundaes? They all start with ‘s’. Coincidence? I think not.
When I decided to make these truffles, I really was going for a traditional truffle texture, so I tried to go about making them in the same way as a regular old truffle, subbing marshmallow spread, or fluff, for butter and some of the chocolate. Obviously, my reasoning was silly, and the consistency came out too runny, but it tasted so delicious, I pressed on anyway.
After stirring in the goodness that makes a s’more a s’more (in this case mini marshmallow bits, mini chocolate chips, and roughly chopped graham crackers), I knew resistance was futile. I wasn’t going to end up with the firm, rolled truffle I was going for, but this stuff was too good not to make into candy.
I decided to use candy molds instead; I just coated them with melted chocolate, filled them with the s’more filling (at this point I started calling it white chocolate s’more fudge, because it had a hot fudge type of consistency…which we’ll be discussing more later), then sealed them up with more chocolate.
Once the chocolate had set, I wanted more s’more flavor, so I dipped the candies in melted white chocolate and crushed graham crackers before topping each one with an extra tiny marshmallow. For the more traditional truffle shaped candies, I also drizzled them with white chocolate. Because its pretty.
Now, remember how I said the filling had a hot fudge consistency? Well, I couldn’t get it out of my head, so I followed the only real course of action available to me, and I made…
S’more sundaes? For real? S’more fudge sauce?? Whaaaa?! I’m not even joking right now, you guys, these were crazy delicious.
Chocolate ice cream covered in my amazing, new, delicious, amazing (yes, two amazings) accidental discovery, topped with chocolate whipped cream, and garnished with chocolate dipped graham crackers and mini marshmallows. Forget it, people, you cannot resist.
And! AND!! The fudge took like five minutes to make. Seriously. Get white chocolate and marshmallow spread all melty and smooth together, add some hot whipping cream, stir in s’more fixins, and voila! Done.
White Chocolate S’more Fudge
Makes about 2 cups
7 ounce marshmallow spread
5 ounces white chocolate
1/2 cup (125 ml) heavy cream
1/2 cup mini chocolate chips
1/2 cup mini marshmallow bits
1/2 cup graham crackers, roughly chopped
In a large bowl, warm the marshmallow spread and white chocolate in the microwave for 30 seconds. Stir the mixture, then return it to the microwave for another 30 seconds. Stir until the mixture is thoroughly combined and smooth. If necessary, continue to warm, as needed.
In a small saucepan set over medium heat, bring the heavy cream to a simmer. Remove from heat and pour over the white chocolate mixture. Let stand for 2 minutes, then stir in until smooth. Allow to cool to room temperature.
Stir in the chocolate chips, marshmallows, and graham crackers until evenly distributed.
Store in an airtight container, in the refrigerator, for up to 2 weeks. Serve over ice cream, stirred into hot cocoa, or in chocolate candies (directions below).
Makes up to 150 truffles, if you use and entire recipe of the fudge
White Chocolate S’more Fudge (recipe above)
Dark, milk, or white chocolate, melted
White chocolate for dipping and drizzling, melted
Crushed graham crackers
Coat candy molds with the melted chocolate. Place enough fudge in each mold to fill it to just under the top. Fill the remaining space in the molds with more melted chocolate. Allow to harden then release the chocolates from the molds.
Dip each truffle in white chocolate, then in the graham crackers. Set them aside to harden. If desired, drizzle the truffles with more white chocolate and garnish with a mini marshmallow.
Recipes by Darla