Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home. I like to make them mini so they fit in cupcake wrappers for a pretty presentation at parties, picnics, and other get-togethers. This recipe is excerpted from my book Sprinkles!: Recipes and ideas for Rainbowlicious Desserts. The photo is new!
June 29, 2014
by Jackie Alpers
6 frozen mini Belgian waffles (regular sized waffles work too!)
8 to 16 ounces semisweet chocolate**
1/2 cup rainbow sprinkles, nonpareils, dragees, or a mix
1/2 cup crushed peanuts, optional
Whipped cream for topping
**Almost any bar of dark chocolate, milk chocolate, or even white chocolate will work well in this recipe. Err on the side of melting too much chocolate, because when you melt less chocolate at a time it’s more likely to burn and become unusable.
Melt chocolate in the microwave or over a double boiler, stirring frequently.
Line a work surface with parchment paper. Using a fork or tongs, dip each waffle in a smooth, even layer of chocolate. Dip it in sprinkles, peanuts, or other assorted toppings, and then place on parchment paper to cool and set.
Transfer cooled Fudge Pups to cupcake wrappers. Top with whipped cream and more sprinkles and nuts, if desired.
If you'd like to serve these treats on sticks instead, insert skewers into waffles after cutting them into squares in step one. Place them on a baking sheet, cover, and freeze for about 30 minutes to set. (This helps the waffles stay put on their sticks.) Remove them from the freezer when you’re ready to get to the dipping and sprinkling.
I had a wonderful time doing this interview for the magnificent Bakepedia, written by the equally magnificent Lauren Chattman. Here’s the link to the whole Q & A.: http://www.bakepedia.com/blogpost/jackie-alpers-sprinkles-interview/