Fish Custard Fudge

Ah, Bakers Anonymous family, you know about Doctor Who, don’t you? While I didn’t grow up watching it on television like my father, I’d heard the wonderful stories of the man with the blue box and even watched a taped movie or two.

Sadly, I wasn’t much interested in the Doctor when I was younger, but when we heard that the show was coming back to television after a decade and a half absence, my siblings and I were very excited.

I mean, seriously. What kid doesn’t love new television shows? And then we watched it.

Blown. Away.

And we’ve been watching ever since. I became particularly obsessed with the David Tennant doctor ’cause, well, he’s freakin’ awesome. Also, I loved the love story between the Doctor and Rose. Ah, romance. And then the Doctor died.


But then there was Matt Smith! And we were all like, eh, Matt Smith. But then he turned out to be pretty cool. He wore a fez!

And after watching the below episode of Doctor Who (featuring a recently regenerated Doctor), I couldn’t get fish custard out of my head. None of the previous episodes had ever really focused on food.

So this was a pleasant surprise. And it made me want to do something with it.

And then, I promptly forgot about it, until I came across a certain seller on Etsy offering up “fish custard” fudge. Uh, yes please? After a search for a fish custard fudge recipe came up fruitless, yielding only this really cool post for fish stick cookies from Bakingdom, I decided to take matters into my own hands. Besides, what else could I give my daddy for Father’s Day but Doctor Who fudge?

Fish Custard Fudge

Based on a recipe from Kraft Recipes.

8 oz. of white chocolate (I ended up using 11 oz of white chocolate)
1/2 C butter
1/3 C water
1 3.9 oz package of French Vanilla pudding
3 C powdered sugar
5 oz bag of Swedish Fish

1. Chop your Swedish Fish to bits. For what I knew I’d be mixing inside the fudge, I tried to make the pieces as small as possible. To top off the fudge, I cut a fish into three pieces.

2. Line an 8×8 pan with foil. I ended up using a larger pan, but that just means thinner fudge.

3. Microwave half of the chocolate, six tbsp. butter and water in large microwaveable bowl until butter is melted; stir. It took about a minute, minute and a half for me.

4. Add dry pudding mix. Stir two minutes.

5. Add in the powdered sugar, one cup at a time. After the second cup, I added in the Swedish fish bits. Mixing in the third cup of powdered sugar might be tough; it’s okay if you don’t use it all.

6. Press onto bottom of prepared pan.

The next step is only necessary if you want to top your fudge with extra chocolate. Since white chocolate is very temperamental, use at your own discretion. If you don’t want the chocolate, go straight to decorating with fish parts! 

7. Microwave remaining chocolate squares and butter until butter is melted. Stir until chocolate until chocolate is thoroughly mixed in. Spread over pudding mixture.

8. Press the Swedish Fish parts into the top of the fudge. I was able to fit six parts across to four rows.

9. Refrigerate until just firm. Using the fish pieces as your cutting guideline, cut out 24 pieces. If you are using a smaller pan, you may have less. Keep refrigerated. To serve, let come to room temperature.

This fudge is light and fluffy, like a marshmallow, but still thick enough to provide you with a solid bite.


Dirt Pudding


There’s nothing like a smooth, cool treat topped with sugary candies to sooth the inner child in you. Dirt pudding, a classic take-to-the-kids’-birthday-party treat, has been around since pudding realized it belonged with gummies and cookies.

This whole project takes about ten minutes, perfect for hungry kids (or adults!). 🙂

Dirt Pudding

Niki’s Note: This recipe I modified to suit my dirt pudding tastes. The best part about this treat is that you can modify it to suit the occasion, like Halloween, or even to make it healthier!


1 box of instant chocolate pudding

1 3/4 C cold milk

24+ Oreos (to be crushed)

1 small (8 oz) tub of whipped toppiung

1 tub/bag of gummy worms


1. Mix the cold milk into the pudding mix. I used less milk to make a thicker pudding. Use 1 cup of milk if you want pie filling consistency. Whisk for two minutes. Then put in the fridge to set.

whisk milk into pudding

2. While the pudding is setting in the fridge, crush the Oreo cookies until broken. You’ll want there to be chunky pieces!

crush the oreo cookies

3. Set the cookies aside. Bring out the pudding and the whipped topping. Slowly fold the topping into the pudding, mixing in about 1/2 c increments. Add only as much as you want, less if you want to maintain a thick, chocolatey pudding. I used almost the whole tub, about 1 1/2 cups.

fold in the whipping cream

4. Bring out your crushed cookies, pudding mixture, and gummy worms. I used a 3 1/2 C tubberware container for my dirt pudding. Start by layering chocolate cookies at the bottom, then a scoop of pudding, then three or four gummy worms.

5. Keep layering until you run out of space or ingredients. I find that a top layer of chocolate cookies and hidden gummy worms, makes a great presentation!

the final product

The Ginger Ale experiment

Raw ginger root

Raw ginger root

“I wonder what a ginger ale cake would taste like?” I said to my beloved boyfriend one chilly afternoon in the car.

“I don’t know, honey, good?” he responded.

Two days later, he came home to tell me that his latest writing assignment for Rowan’s magazine “Venue” was to cook an entire meal with ginger ale, even making his own ginger ale to drink. He also admitted to completely stealing the idea from my musing of ginger ale cake.

What a jerk.

We then journeyed to our favorite Shop-Rite to purchase ingredients for our ginger ale experiment. While I’m only posting the recipe for ginger ale cake, my boyfriend did make two variations of ginger ale – one without yeast and one with yeast.

Ginger Ale Cake

Green ginger ale cake


One box white cake mix (NOTE: mixes require eggs and oil, so make sure you have both!)

2 C ginger ale – we used Schwepps, but I prefer Canada Dry

1 small tub of Cool Whip

1 packet of lime JELL-O


1. Prepare the cake mix according to the directions on the box. Substitute the ginger ale for the water in the mix. I poured my cake batter into a nine inch Springform pan and baked it by the directions on the box.

Lime-flavored Cool Whip2. While the cake is baking, scoop out the Cool Whip into a mixing bowl. SLOWLY mix the JELL-O gelatin into the Cool Whip. DO NOT MIX IT ALL IN AT ONCE. The powder has a very strong flavor to it and will make your frosting grainy if you use too much.

3. Put the frosting in the fridge to chill while the cake cools. Frost the cake evenly; the frosting should go on smoothly.

When I made this cake, I used all the JELL-O powder from one packet. It made the frosting so sweet that I can only eat one piece at a time. On the other hand, the cake came out really moist.

We’ll see what my boyfriend thinks. 🙂