It's coming up on PaperTrey Ink release day again soon, and I have a sweet treat to share with you tonight. I think I gained two pounds experimenting with the treat inside my heart box--a tough job, but somebody has to do it! I chose the Heart Prints set for my group post project this month. Our challenge was to create a treat for either a spouse, a child, or mass production for a class.
I covered a large heart tin in paper from the new Raspberry Fizz Collection, and created a gift tag and a coordinating card as well. The large heart tins are surprisingly simple to cover; I wrote a tutorial on this a year ago, posted here, if it might be of help to you. I love the bright color and sophisticated pattern of the Raspberry Fizz papers--Dawn McVey's color!
The card is a standard 4-1/4" x 5-1/2" card with a sentiment from Heart Prints, cut with a Spellbinders Ribbon tag die and edges with a silver metallic paint pen. The gift tag is punched with on of the new heart punches that PaperTrey is carrying that coordinates with the heart stamps.
Now for the scoop on what's in the tin: first, be sure to wash your tin thoroughly before you cover it with paper if you plan to put food in in. After washing my tin and covering it, using redline tape as an adhesive, I lined my tin with Saran Wrap and lightly sprayed it with non-stick cooking spray just for good measure. I left the plastic wrap large enough to come well over the sides to prevent a potential mess on my paper. While the white fudge was still warm, I poured it into the tin, almost to the top. (I had some leftovers that I poured into non-stick-sprayed gelatin molds.) After letting the candy completely cool and stiffen, I cut off the excess plastic wrap with a pair of small, sharp scissors.
Please be sure to check out what the rest of the PaperTrey team has come up with:
Niki Estes, Nichole, Mish Wooderson, Melissa Phillips, Lisa Johnson, Lauren Meader, Heather Nichols, Geny Cassady, Dawn McVey, Betsy Veldman, Becky Oehlers
Thanks for visiting!
__________________________________
White Chocolate Cranberry-Almond Fudge
I started with the Five-Minute White Chocolate Fudge with Pistachio and Cranberries recipe on Recipezaar, and tweaked it a bit.
Instead of pistachios, I toasted 1-1/2 cups of slivered almonds in a bit of butter just until they were starting to turn golden in places. Also, I added about 1 tsp. of orange extract. I would have liked to have had a stronger orange flavor but was leery of adding too much liquid and preventing the candy from firming properly. I think that adding a teaspoon of fresh orange zest would really help with the orange flavor if you like a cranberry-orange flavor, or you could also use the orange-essence cranberries. Just as a note, if you do not like the taste of sweetened condensed milk, you might not like this candy since it doesn't have the strong real-chocolate overtones to conceal that taste. It wasn't an issue for us since my son would probably eat sweetened condensed milk right out of the can if I'd let him! The cranberry-orange flavor combined nicely here though, and it's a pretty change of pace from my usual trays of chocolate treats. Enjoy!
