Ever since I was a little girl, my favorite has been Gold Brick Eggs.
Gold Brick Eggs are made by Elmer Chocolate, located in Ponchatoula, LA (NW of New Orleans, also famous for strawberries). One of my cousins works there and I think she may very well be the luckiest girl in the world. I don't know how far Elmer distributes this little Easter basket prize.
I sure hope that area includes you.
Gold Brick Eggs are made of milk chocolate and are packed with pecans. The texture of the chocolate is divine. The phrase "pecan melt-a-way" on the packaging gives you a glimpse at what you're in for. According to the company's website, Gold Brick Eggs have been around since 1936. You just know these are good, right?!
Even as a child, I was loyal. Never swayed by trendy candies dressed in Easter garb. Not even pastel candies that bear my initials. Not even the butterfly earrings or the sidewalk chalk the Easter Bunny placed in my basket could top a Gold Brick Egg.
(Note: I am receiving no compensation for my endorsement of this product. I spent my own money buying
While reading through my Talk About Good II cookbook, I came across a recipe titled "Gold Bricks." Oh, Lord. I'd died.
And gone to Heaven, of course.
I set out to make these gold bricks, not paying attention to anything except the fact that now I could have gold bricks year round (which sounds like a good thing in theory...well...).
It wasn't until I started heating evaporated milk, sugar, and butter that I realized this was familiar. Very familiar. And not Gold Brick Egg familiar.
The recipe is simply a variation of Fantasy Fudge--the fudge you find on the side of a marshmallow creme jar.
The Gold Brick Fudge was perfectly fine, although a little soft. My heart wasn't in it once I realized this was not my Holy Grail.
I hope the Easter Bunny leaves me enough Gold Brick Eggs to last a while.
I'm linking this with
Around My Family Table's Tip Day Thursday--Easter Edition
Another one of our Easter traditions is the
Cajun Easter egg game called paquing.
Also linking this week with:
Make a Food-"e"-Friend Monday #9 @ The Saturday Evening Pot
Made It On Monday #6 @ Lark's Country Heart
Tuesdays at the Table @ All The Small Stuff
Hearth and Soul vol 44
Delectable Tuesday @ Home Sweet Farm
What's Cooking Thursday @ Feeding Four
Potluck Friday @ EKat's Kitchen
Seasonal Saturday @ la bella vita
Seaside Simplicity's Easter Party
Food on Friday @ Carole's Chatter
Gold Bricks (fudge)
adapted from Talk About Good II
1 (12 oz) package of milk chocolate chips
2 cups chopped pecans
1 (7 oz) jar marshmallow creme
1 (12 oz) can evaporated milk
3 1/2 c sugar
2 sticks butter
1 tsp vanilla
Place chocolate chips, pecans, and marshmallow creme in a large bowl.
Butter the sides and bottom of a large pan. Place milk, sugar, and butter in a large pot over medium heat and let come to a boil. When the mixture begins to boil, time for 10 minutes. Remove from heat. Add vanilla, then pour mixture into the bowl with the chocolate, pecans, and marshmallow. Stir vigorously until well blended. Pour in buttered pan. Place pan in refrigerator until completely cooled.