cupcakes.today.com

• 2 cups sugar
• 4 tablespoons butter
• 1 can (5-oz.) evaporated milk, lowfat
• 1 jar (7 1/2-oz.) marshmallow fluff
• 1/2 teaspoon salt
• 2 1/2 cups DOVE® Chocolate
• 1 cup prepared vanilla frosting
• ¼ cup M&M’S® Brand Chocolate Candies
• ⅛ cup M&M’S® Brand MINIS®
• Yellow, red and blue food coloring
• 1 (9-inch) square pan
• Foil
• 3 resealable plastic sandwich bags
• Various medium to small flower cookie cutters
• Green tinted wooden skewers

• 1. Over medium heat, bring sugar, butter, evaporated milk, marshmallow fluff and salt to a full boil in a large heavy-bottom saucepan. Once it reaches a boil, continue cooking and stirring for 5 minutes.
• 2. Remove from heat and add DOVE® Chocolate and stir until smooth. Pour into a foil-lined and greased pan. Refrigerate until set; at least 1 hour or overnight.
• 3. Divide vanilla frosting between 3 bowls, tint yellow, blue and red. Spoon frostings into three separate resealable plastic bags. Snip small corners and set aside.
• 4. Using cookie cutters, press out shapes from fudge. Insert wooden skewers into the sides of the flowers. Pipe frosting around flowers and decorate with M&M’S® Brand Chocolate Candies and M&M’S® Brand MINIS®. Insert skewers into an oasis filled window box or flowerpots.

Trackback URI | Comments RSS