Mexican Chocolate Fudge

Mexican Chocolate Fudge

Ingredients:
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 disc (3.1 ounces) Mexican chocolate, finely chopped
(this can be found under the names Ibarra and Abuelita)

Instructions:
1.  Prepare an 8x8 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2.  Combine the marshmallows and chocolate chips in a small bowl and set aside.
3.  Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat.
4.  Stir until sugar dissolves.
5.  Bring the mixture to a boil.  Continue to let candy boil, stir constantly for five minutes.
6.  Remove from heat.
7.  Stir in the marshmallows/chocolate chips and vanilla.
8.  Mix until well-combined.
9.  Pour into the prepared pan and smooth the top.
10.  While fudge is still wet, sprinkle the Mexican chocolate on top.
11.  Place in refrigerator to set the fudge.
12.  Once set, cut into 1-inch squares to serve.
13.  Enjoy!  Here is a picture of how it turned out.

Mark's Story:
Abby's school was having an international food day.  Trish found this recipe for Mexican Chocolate Fudge online and wanted me to try it.  I made two batches.  The first batch, I forgot the vanilla, and I didn't have the pan ready and sprayed with cooking oil when the fudge was all mixed together.  I also didn't have the Mexican candy chopped up beforehand.  It turned out well enough but a little on the dry side as it sat in the saucepan a little longer than it should have.  So, the second batch, the pan was ready, and the Mexican chocolate was prepared and finely chopped.  Trish helped me out a lot with that part. 

Mark's Notes:
1.  For the marshmallows, we measured out two cups.  We didn't do it by weight.  That would have been a lot of marshmallows.
2.  The Mexican Chocolate - Trish found the brand name 'Abuelita' by Nestle.  It is technically labeled as a hot chocolate drink tablets, but it can also be used for this type of fudge recipe.
3.  According to the recipe instructions, "The Mexican Chocolate differs from regular chocolate in that it is grainy, with a noticeable crunch from undissolved granulated sugar crystals and it often includes spices like cinnamon."
4.  If you are unable to find the Mexican Chocolate, it can be omitted, but do not substitute other types of chocolate for the topping.

The original recipe can be found at the following website:
http://candy.about.com/od/fudgecandyrecipes/r/mexchoc_fudge.htm

Cinnamon Raisin French Toast by Panera Bread

Cinnamon Raisin French Toast by Panera Bread

Ingredients:
8 slices 1/2" thick Panera Cinnamon Raisin Bread
4 tablespoons butter
3/4 cup milk
1/2 cup heavy cream
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Instruction:
For the French Toast Custard
1.  Combine milk, heavy cream, eggs, honey, vanilla extract, and salt using a hand whisk.  This custard can be made well  in advance.  Give a brisk stir before making the toast.
2.  Transfer the custard to a casserole or open shallow dish for dipping.
3.  Dip one slice into the custard and turn over after about 15 seconds.  Transfer the slice while dipping another slice into the custard.
4.  Place a large skillet on medium fire.  Allow the pan to heat thoroughly before pouring 1 tablespoon of the melted butter into the pan.
5.  Place two slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
6.  Repeat steps 3-5 until all the French toast is cooked.
7.  An optional step is to place each finished French Toast onto a baking sheet in a preheated oven until all are ready to serve.
8.  Enjoy!!

Mark's story - 
Last Sunday, after church, our family went to Panera Bread for lunch.  This has become something of a family tradition.  While I was waiting for Trisha's mocha and my vanilla latte, I just happened to see this recipe on the counter.  I read it over.  It looked good.  I showed the recipe to Trish.  Trish thought it sounded good as well.  So, I bought a loaf of their Cinnamon Raisin Bread.  FYI - their Cinnamon Raisin Bread is delicious just by itself.

Mark's Notes - 
I combine steps 1 and 2 and just mix the custard together in a casserole dish.
The skillet I use can cook 4 pieces of French Toast at a time and so I use 2 tablespoons of butter at a time.
In step 5, depending on how thick the pieces are cut, it may take 2-4 minutes to cook through.
I added Step 8.