Introduction: REINDEER PELLETS - Gag Gift Fudge
Looking for a last minute, cheap but thoughtful gag gift for the holiday?
This one is so easy you'll poo your britches. :)
Apologies in advance for the limited pictures but I made up a batch real quick for a holiday party and didn't snap any pics. :(
Step 1: LET'S MAKE PELLETS
The pellet is a Basic Quick Fudge recipe* adapted to pellet strength.
For the purpose of simplicity, this recipe makes a huge batch, but can be separated into portions and extra pellet mix can be frozen.
Pellet Mix ~
1 bag semi-sweet chocolate chips
2 bags milk chocolate chips
1 bag butterscotch chips
3 cans (14 oz) sweetened condensed milk
1 1/2 tbsp vanilla extract
Pinch of sea salt
Pinch of cinnamon/chili powder (optional)
For this recipe choose four mix ins from the following list or mix and match:
theater size box of:
- Butterfingers bites crushed
- Mini m&ms chopped
- Raisinetes chopped
- Reese's pieces chopped
- Jr Mints chopped
- Goobers chopped
crushed cookie (any non chewy kind)
chopped nuts or dried fruit
chopped pretzels or potato chips
real bacon bits
Or anything else you can chop up and mix-in.
2 cups powdered sugar
2 cups cocoa powder
Line up to four loaf or small square cake pans with foil or plastic wrap.
Be sure the foil or wrap covers bottom and all side and extends a couple inches above the pan on two sides. These will serve as handles later.
Pour some mix-ins (about 2/3 cup or so) in the bottom of each pan.
For example chopped Reese's Pieces in one, chopped Goobers in the second, chopped m&ms in the third and crushed cookie in the fourth or make a blend of mix-ins (two or three mix-ins mixed together works best).
Set pans aside.
Put all 4 bags of chips (semi-sweet, milk and butterscotch) and 3 cans of sweetened condensed milk in a large pot.
Stir chips and condensed milk until all chips are completely coated.
Place the pot over low heat. Use the lowest setting to avoid burning the chips.
Stir the mixture until the chips melt and the mix resembles thick hot fudge.
Quickly stir in vanilla, sea salt and cinnamon/chili powder.
Turn off heat.
Pour equal parts of the hot fudge mix over the mix-ins in each pan.
With a rubber/silicon spatula push the fudge into the corners and down into the mix-ins on the bottom of the pan.
Cover the pans loosely with plastic wrap or wax paper and refrigerate for 2-3 hours.
For the coating, mix powdered sugar and cocoa powder in a large bowl.
When the pellet mix is well chilled, use plastic wrap or foil to turn it out on to a piece of wax or parchment paper.
Remove the plastic wrap or foil.
Spray or coat a sharp long knife with oil or butter and slice the pellet mix into 1 inch by 1/2 inch pieces.
Once all the pieces are cut, roll them quickly in between your palms into "pellet" shape. irregular actually works here so go fast and loose with it.
They should be roughly 1 1/2 inches long and about 1/4 inch in diameter.
Over working the mix will cause it to melt in your hands as it heats up making it difficult to do the next part so it is important to work quickly.
Once you shape a pellet drop it into the powdered sugar/cocoa mix.
Gently toss it in the mix to thoroughly coat.
Remove from powder mix and gently shake off excess. Set finished pellets onto lined cookie sheet and refrigerate for 2 hours.
To gift in a:
Gift Bag ~
Loosely wrap six to eight pellets in festive tissue paper and place in a ziplock bag.
TIP: leave air in the bag to keep the gift bag full.
Put several layers of tissue in bag extending out of top.
Nestle the ziplock bag down between the tissue.
Gift Box or Tin ~
Line a gift box or tin with festive tissue and cellophane wrap.
Loosely pile eight to ten pellets (depending on the size of your box) onto the cellophane and tissue.
Gently fold cellophane/tissue over the pellets on all sides and close box or tin.
Tie a ribbon to secure
Now just make a tag that reads something like:
Santa's reindeer got into
the candy barrels again.
So please enjoy these
full of holiday cheer!
~ homemade fudge
with (list your mix-ins here)"
The tag makes the gag :)
*if you search this term, you'll get lots of variations but the basic recipe is the same.