The Flying Brownie and Peppermint Kiss Fudge

I ship a lot of food.  It really comes with the territory with having moved to the big smoke a couple years ago.  Most of our friends and family are elsewhere (primarily in Ireland) and rather than constantly flooding the house with loads of cookies, brownies and cakes which I’ll covet and either eat (bad for general healthy living) or allow to go stale (bad for feeling like my food is unappreciated), I send a lot of food away.  To the point where my local postman recognises me and asks me if I’m there to send baked goods to Ireland.

The Flying Brownie is a really useful book for anyone who sends a lot of food parcels.  Not only are all the recipes chosen because they can keep for long enough to be shipped, but the book itself contains a lot of tips on how to choose which food to send, how to package and various other considerations to send food which will be delicious once it arrives.  There’s also some handy tips for rules of the US Post Office if you’ll be sending food within the US.

This is definitely a cookbook for people like me, who love to send food.  It’s a great, really unique and original idea, and something which is useful in this day and age when people travel more – a care package is always a nice way to remind people of your love and affection.

FlyingBrownieNew200Peppermint Kiss Fudge (adapted from The Flying Brownie)

Ingredients:

1 1/2 cups sugar

2/3 cup evaporated milk

2 tablespoons salted butter

2 cups mini marshmallows

1 1/2 cups Candy Cane Kisses

1/4 cup candy cane crumbs

OLYMPUS DIGITAL CAMERAHeat sugar, evaporated milk and butter up to 234F (make sure you’re using a candy thermometer).  Once it gets there, take the pot off the hob and mix in mini marshmallows and chocolate.

OLYMPUS DIGITAL CAMERAAllow to cool in a lined baking sheet.

OLYMPUS DIGITAL CAMERAAllow to cool completely and cut into pieces.

OLYMPUS DIGITAL CAMERAThe Flying Brownie is available from Harvard Common Press, who were lovely enough to send me a copy to review.  All opinions are my own.

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