Julia's Fudge Puddles (Modified from allrecipes.com)
1/2 cup butter (118 mL), softened (homogeneous mixture)
1/2 cup (118 mL) creamy peanut butter (homogeneous mixture)
1/2 cup (118 mL) white sugar (heterogeneous mixture)
1/2 (118 mL) cup packed brown sugar (heterogeneous mixture)
1 egg (heterogeneous mixture)
1/2 teaspoon (2 mL) vanilla extract (homogeneous mixture)
1 1/4 cups (284 mL) all-purpose flour (homogeneous mixture)
3/4 teaspoon (4 mL) baking soda (pure substance)
1/2 teaspoon (2 mL) salt (pure substance)
1 cup (225 mL) milk chocolate chips (homogeneous mixture)
¼ cup (59 mL) Rainbow Sprinkles (heterogeneous mixture)
1 cup (225 mL) semi-sweet chocolate chips (homogeneous mixture)
1 (14 ounce) can sweetened condensed milk (homogeneous mixture)
1 teaspoon (5 mL) vanilla extract(homogeneous mixture)
Preheat oven to 325 degrees F (165 degrees C).
(If you're in a pinch for time, you can skip the cookie steps and instead use a tube and a half of pre-made sugar cookie dough, cut into slices and molded into the muffin pan. If you do that, just use the baking directions on the package and ignore the baking times listed for the homemade dough.)
Sift together flour, baking soda and salt.
Cream butter, peanut butter and white and brown sugars.
Mix in egg and 1/2 teaspoon vanilla.
Stir the flour mixture into creamed mixture.
Pour in sprinkles and knead until evenly distributed (optional)
Shape the dough into 48 balls, 1 inch each.
Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water.
Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned.
Remove from oven and immediately make wells in the center of each using a melon baller.
Cool in pan for 5 minutes.
Then carefully remove to wire racks.
Using a measuring cup fill each shell with the chocolate mixture.
Top with any remaining sprinkles if desired.
Pairs Well With
I found this recipe on allrecipes.com, and I just had to try it! It combines two of my favorite desserts (cookies and fudge) into one delicious treat. Originally the cup was just regular cookie, but I decided I would mix in some rainbow sprinkles as well, to add some color. Many physical changes occur in the recipe, such as the setting of the liquid fudge to a solid, and the sprinkles melting and dying the dough around them. Also, when they’re in the oven, the shells undergo several chemical changes, like browning around where they were exposed to the hot pan. Another chemical change is that the once liquidy-soft dough hardens in the heat instead of melting, like we might expect. There are tons of mixtures in the recipe, and several pure substances as well (see each ingredient identified below). I hope you enjoy the recipe!
Submitted by: "Julia B-H"