Chocolate Marshmallow Frosting

Gotta say, this saucy frosting takes the cake. I am not really sure this is frosting really, it's more like a saucy, gnashy, yummy silk that can be poured over a cake - but I am cool with whatever you would like to call it.

 I have a thing for marshmallows. Speaking of which, I came across the most amazing thing ever, these home made marshmallow ropes. I mean how amazing is that. But then again, it shouldn't surprise me. Heather from Sprinkle Bakes makes the most amazing things. I genuinely love her blog. It makes me so happy and really appeals to me. So I visit often. It's one of my happy places! I loved the marshmallow ropes so much so much I that they inspired me to make these cute charms. I haven't decided what to do with them yet, but I love them!

 P.s - if you want to see how tiny they are, check out my instagram picture.

So make sure you visit her - I can guarantee it inspire you and will make you happy!
 

And while her page is loading in another tab, you can get back to this saucey frosting!

It starts off pretty much like the base to this 3 Ingredient Chocolate Mousse, so you have to know that this is rich and chocolatey!

You put some marshmallows, heavy whipping cream (or milk) and chocolate into a thick based pot and melt the chocolate and marshmallows on the stove on a medium heat until you have a rich, smooth sauce. Then, let it cool for 10-20 minutes before you slather your cake in it.

That's it. Promise.

I even used it between the layers of my cake. And I iced my cake while the sponge was still warm, so it literally just sank in and made a soft, gooey layer between the sponges.

*swoon*melt*

Try it some time, I know you will LOVE it!

Chocolate Marshmallow Frosting Printable

1 small bag marshmallows (150g)
200g dark (semi sweet) chocolate
¼ cup Cream or Milk

• break the chocolate into pieces
• add the chocolate pieces, marshmallows, and cream to a heavy based pot
• melt on a very low heat, stirring constantly
• one melted, take off the heat and cool for 10-20 min
• pour over ready made sponge cake

P.S - I used my One Bowl Chocolate Cake recipe for the cake.

Melt-in-your-mouth Vanilla Fudge

Life is short. Have you ever contemplated that fact? I have always had it in the back of my mind, my mortality lurking there, but recently a few events have made it glaringly obvious. Not that I want to go into all the morbid details, but I really just wanted to share how precious our lives are. How lucky we are to be well, alive and fortunate enough to have all that we do. I really just want you take a second to think about that. About all you have. Not about what you want or what you don't have, just about ALL you DO have - and then be thankful for it. Annnnnd after all that heavy thought, here is what you came for....

 This fudge is really yummy. Have you ever had American Fudge Factory fudge? It has a firm dreamy outer layer and a creamy soft inner centre - all a product of their famous fudge making method. I have watched them fudging away before, it's a pretty awesome process. They make the thick, hot, sugary mixture in a big copper pot, then they pour it onto a massive marble slab where they almost churn it with a big wooden spoon/paddle type thing. This whole process adds a hang of a lot of air to the fudge, which makes it super dooper creamy. They then add all those wonderful flavours (gotta say, the milo and the milky bar are my ultimate flavours!!!!) and leave them to set in a nice, thick bar. It's amazing fudge, if you have never had any - seriously - go and find a store and buy some. Their slogan is 'flippin good fudge' and they aren't lying!

 
So when I cam across this recipe in my latest IDEAS magazine, I was absorbed. I mean that. I could not stop thinking about this fudge. I guess it was the liquid glucose that caught my attention. It's the one ingredient that I have never added to my fudge, and it's the one ingredient that I could imagine giving that super soft and dreamy centre to fudge. So I gave it a try.

 
And it turned out fantastically. I didn't follow their exact instructions, I cooked it longer then they instructed and I added vanilla bean seeds instead of vanilla essence. Hmmm - come to think of it, I also beat it with my electric hand whisk so that it would be super creamy. And it worked. SO. WELL.

So go and check their fudge out here. I can imagine this would make a really sweet sauce too if you shortened the cooking time. Excuse the pun!

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I added this to the I'm Loving It Party over at Tidy Mom

Rocky Road Custard Creams

Hi there! Remeber me? I know! Its been so long since I have last posted! I have been busy with my teaching prac and been LOVING it! But it has taken up a huge chunk of my time! I have been working at a Pre-School just up the road from my home called The Birches Pre-Primary. It is a totally awesome school. I have had to do art lessons with the kiddies for my first year pracs. Its been so much fun! In fact nect week I plan to do an introduction to my lesson by making balloon animals and then preceed to do painting with round balloons dipped in paint. Messy and fun! Woo hoo!

Anywhoo... The last post I did was of my fav cookies: Custard Creams. I really do adore them. SO I made a second batch and added a whole of fun to it!

AND by a whole lot of fun I mean mini marshmallows, chocolate chips and jelly tots!

These mini marshies I used here were REAL jet puffed mini marshmallows that my sweet friend Carla had sent me because I couldn't find any here in SA. But just today, when I was shopping for some fruit (YES, I do try and eat healthy at times! I mean I LOVE banana bread!) I found some mini pink and white marshmallows at Woolies! Speaking of SA things - I have been overwhelmed at all the South African Foodie love Bits of Sunshine has been getting over the past few weeks! You guys have no idea how much that means to me! Thanks a million!

Word of warning: the marshmallows make the bottom of these cookies ultra sticky! Seriously! If you have a Silpat - use it! A Silpat makes baking anything sticky, BLISS.

And that is all there is to these little bites of yumminess!

Let me know if you have ever made a Rocky Road version of your fav cookie!

Rocky Road Custard Creams 

Yield: about 40 cookies
Prep time: 15 min
Baking time: 15-20 min

Ingredients:
250g butter
1 cup icing sugar
1 teaspoon vanilla essence (or ½ teaspoon vanilla extract)
1 cup custard powder
2 ¼ cups all-purpose flour
3/4 cup chocolate chips
3/4 cup jelly tots
3/4 cup mini marshmallows

• combine butter, icing sugar, vanilla essence, custard powder and flour together and mix until a firm dough is reached
• add the chocolate chips, jelly tots and mini marshmallows and mix
• shape into balls and press flat with a fork or your hand
• space each cookie on a greased baking sheet (they don’t grow/rise much)
• bake at 180°C/350°F for about 15 - 20 minutes on the middle shelf
• keep an eye on them to make sure they don’t brown around the edges
• enjoy!

www.bitsofsunshine.com (c) 2013 Heidi Hawyes