Here bunny bunny bunny….I have a treat for you. I know it is a long road down the bunny trail to get to my house and I wanted to make sure by the time you get here you don’t pass out. That’s right. I’ve tied it in a nice little bundle for you so you don’t spill it along the way hopping along the trail.
I came across this recipe last year RIGHT after Easter and was so bummed I did not find it before. This addictive mix of salty sweet is for sure going to be a winner in your house; whether it be for the Easter bunny or for one of your little gremlins. A nice
bribe, errr I mean incentive to be quiet in church. It will take you all of 15 minutes to whip it up. Once it cools package it in bags and give the extra away to your friends. Original recipe for bunny bait by Bake at 350.
Easter Bunny Bait
One package Wilton White Candy Melts
2 packages “Tender White” Micro wave Popcorn
3 handfuls pastel M&M’s
3 handfuls salted party peanuts
2 handfuls mini twig style pretzels snapped into 3rd’s
confetti confectionery sprinkles of your choice.
Directions: Microwave the popcorn and sort through it to pick out any unpopped kernels; discard. In a large bowl place the popcorn, M&M’s, peanuts, and pretzels. Place the candy melts in a glass measuring container and microwave on high and checking every 30 seconds stir and reheat until the coating is melted. Pour the melted candy melts over the popcorn mixture and working quickly mix the contents making sure to get down on the bottom of the bowl and mix thoroughly make sure all the peanuts and twigs get incorporated. Sprinkle on the confetti a little at a time and stir and repeat until you are satisfied with the amount. Once its mixed dump out onto a Silpat lined sheet tray or a tray lined with baking paper. I’m not sure if this would stick so I used the Silpat just in case.
Those who know me- know that I love anything with rum in it. It is hands down my favorite spirit. A couple of years ago I went on a cruise with my sister and one of the stops was Jamaica. A rum lovers paradise. I got inspired after returning home to make this fudge and it has since been a workplace favorite. When everyone at work is grumpy and stressed, I like to bring this in. It is ridiculously easy and definitely for adults only. If you don’t have rum, you could substitute Kahlua; although I have always made it with rum. I’m a rum girl. Single girls- bring this to a party where there are lots of men and you might just snag the man of your dreams. Make it a point to tell them you made it. They will think you are a goddess… and quite frankly, you are!
1 pound quality semisweet chocolate chopped fine (please do not use chocolate chips- I beg of you!) [I like Guittard]
1 can sweetened condensed milk [yes, buy the no name cheap kind]
4 Tablespoons Myers Dark Rum [or any other quality dark rum] (or you can substitute Kahlua if you like)
pinch of kosher salt
1 tsp. vanilla
* Prepare an 8 inch square pan with a “sling” by using wax paper or parchment paper. You want the sling to hang over the edge of the pan by about 2 inches. Lighlty grease (butter/baking spray) the 2 sides of the pan that the sling is not touching. This will make it easy for you to remove the fudge later.
1) Assemble a double boiler by finding a metal or glass bowl that fits over your bottom pot in order so the bowl does not touch the water. You only need about a good inch of water in the bottom pot.
2) In your bowl that is sitting over the bottom pot place in this order: Put in the chocolate first, then dump in the condensed milk, and then the chosen booze, vanilla and salt.
3) Over medium low heat with a heat resistant spatula stir this wonderful mass of ingredients constantly at a zen like pace until it fully melts. Do not let the water below the pot boil; you don’t need to let the water get that hot as you are looking for a slow melting. If the water starts to boil, just turn down the heat. You don’t want to burn the chocolate which is always a reason why you are using the double boiler method with chocolate- because chocolate is like tempermental old ladies; you just need to take your time and go slow.
4) Once it is melted pull it off the heat and pour it into your prepared pan. Smooth it out so it is level. Let the fudge sit out overnight or several hours.
5) The next morning; you can lift out the whole “sling” and then peel off the wax paper and cut it into small squares. It’s rich, so cut small squares.
Flavor tip: This actually gets better with age. It’s best the second day. But if you can’t wait; it’s still divine.
When I make this to bring to work; I’m usually cutting these little devils at 6:30 Am in the morning still in my jammies, and I can tell you there is nothing like a good cup of coffee and a tiny bit of fudge to get you going!
One bag of microwave popcorn-extra butter flavor [try not to judge- you'll thank me later!]
1 Cup of white sugar
1/3 Cup light corn syrup
1 stick of unsalted butter
1/2 tsp. kosher salt
1 tsp. baking soda
Pop the corn in the microwave per package directions and then sift through the corn to pick out any loose kernals or old maids. Put the corn in a bowl and set it next to the stove.
Have ready a 1/2 sheet pan on the counter along with hot pads handy.
In an a tall (6-8 quart) pot, melt the butter, then add the sugar, corn syrup and salt. Mix to combine using a large heat proof spatula until the mixture is all one color. Keep the spatula handy right next to the stove where you are working. Have your baking soda in a small dish ready to add later.
Bring the sugar/butter mixture to a boil using a candy thermometer and keep a close eye on it; resist the urge to stir the pot, but rather pick up the pot from time to time and swirl it in a gentle circle motion to avoid any dark spots from forming in one area. Continue to boil until the mixture reaches 310 degrees (hard crack stage) on the candy thermometer. Immediately turn off the heat and add the baking soda and stir using the heat proof spatula. Don’t spend too much time doing this step; try to make it quick! Add all of the popcorn to the pot and using the spatula fold the corn into the caramel mixture until all of the corn is coated. Use the hot pads to get a good grip on the pot and dump out the caramel corn onto the sheet pan; smooth out gently with the spatula until the corn is fairly flat. Let the corn cool and it will harden as it cools. I like to flip the caramel corn over after is has cooled a while to avoid it getting to flat; you can break up the corn into pieces after it cools. P.S. You can add salted ”party peanuts” to this too (add them with the popcorn before you add the caramel); It is a nice alternative. Enjoy!
People will tell you how addicting it is. I have actually bribed people to do [legal] things for me with this stuff. They cave every time. Bring it to your next picnic. Small children will follow you around…