Skratch Recovery Fudge

Ingredients:
¼ cup brown rice + water to soak
2 cups water
1 2/3 cup sugar
1 tsp vanilla
1/8 tsp almond extract
1 ½ cups mini marshmallows
1 ½ cups white chocolate chips
3/4 cup cinnamon chips

Instructions:

Make the rice water:

1. Rinse rice, place in bowl, cover with water and soak overnight at room temperature. Drain. Rinse and drain again.

2. Combine rice and water in a medium, heavy-bottom pot. Bring to a boil then reduce heat, cover, and simmer until rice is very soft, almost starting to dissolve.

3. Strain rice capturing the liquid into a bowl. It should be a milky-white color. Measure out 2/3 cup to use for fudge.

Make the fudge:

1. Melt cinnamon chips in a heat-safe bowl over a double boiler. When melted, remove from the double boiler, stir, and set aside.

2. Combine marshmallows and white chocolate in a large mixing bowl. Set aside.

3. Line an 8”x 8” baking dish with foil. Butter the bottom and sides of foil. Set aside.

4. In a medium, heavy-bottom pot, combine rice water, sugar, vanilla, and almond extract. Over medium heat, bring to a full boil, stirring constantly.

5. When it begins to boil, set a timer and boil for 4 minutes, stirring constantly. Remove from heat.

6. Pour hot mixture over marshmallow and white chocolate chip mixture and stir until all is melted and smooth.

7. Pour about 1/3 of cooked mixture into foil-lined baking dish. Add about half of the melted cinnamon chips, dropping by spoonfuls. Cover with another 1/3 of the cooked mixture and then add remaining spoonfuls of melted cinnamon chips. Top with remaining cooked mixture.

8. Run a table knife through the mixture to create a marbled effect.

9. Cover and refrigerate for 2 hours, then cut into 36 squares.

Fudge will be soft. For best results, keep refrigerated. May also be made ahead and frozen.