It’s really crazy to think it’s already midway through October! It feels like it hasn’t been that long since school started in late August. Maybe it’s just the ridiculous amount of things I’ve been up to lately!
Last weekend, I went to a homecoming football game and dance with an old friend at her school. And to go along with Texan tradition, we exchanged the gigantic mums (a huge, fake chrysanthemum flower with a million long, flowing ribbons coming off it) and arm garters too. Just yesterday, I took the PSAT for my second time—the “real deal” is next year (junior year) when it counts for scholarships. (It made me choose one race, which was kind of problematic considering that I’m biracial.) Also, I’m going to my own school’s homecoming this weekend! Whew, that’s a lot of “social time” for a somewhat awkward introvert like me!
My grandparents on my mom’s side came from the Philippines a few weeks ago, as well. With them, they brought a bunch of mini Toblerone bars—in milk chocolate, white chocolate, and dark chocolate flavors! My favorite definitely has to be the white chocolate. I mean, how can you go wrong with white chocolate?
Fun Fact: White chocolate isn’t actually chocolate. It’s just a chocolate derivative. Why? Because it doesn’t have any cocoa solids!
Toblerone is something my mom would always eat when she was younger. For her, it was just one of the many foods that made up her childhood. While I can’t say the same about mine, I’m definitely glad my mom and grandparents showed me Toblerone, because it’s amazing.
Halloween is coming up soon, so I thought you might enjoy this fudge recipe. It may not be candy, but it should satisfy your cravings!
White Chocolate Toblerone Fudge
This recipe was Pinterest-inspired and adapted from Lea & Jay’s Bailey’s Irish Cream & Pistachio Fudge recipe.
- 1 lb white chocolate morsels
- 1 bar white chocolate Toblerone
- 1 can condensed milk
- 2 tsp pure vanilla extract
- 1/2 cup Irish cream liqueur, such as Baileys (we used McCormick)
- dash of salt
- 1 cup pistachios, shelled and chopped
In a heavy pot, melt the chocolates and condensed milk on low heat. Add vanilla extract, salt, and Irish cream liqueur when halfway melted. Take the pan off the heat when fully melted. Stir in the pistachios and combine well. Line a shallow rectangular pan with non-stick foil (or use a lightly buttered pan). Pour the melted chocolate onto the rectangular pan. Chill until hardened. Cut into square pieces and serve.