Food / 16 June, 2017 / My Baba
Check out these fabulous fudge recipes to celebrate National Fudge Day!
Roughly chop the white chocolate, then melt with the condensed milk in a heavy-based pan over a very low heat for about 10 minutes.
Once it’s melted and well mixed, beat in the icing sugar with a whisk or electric beaters, then beat in the desiccated coconut and the coconut flavouring. Carefully taste the mixture, then add a more coconut or flavouring if needed.
Pour the mixture into a lined 20cm x 20cm tin and spread out evenly with a spatula.
Put it into the fridge to set for 3 to 4 hours before removing from the tin and cutting into 2 to 3cm squares.
Lightly grease and line a 20cm (8in) square tin with nonstick baking paper.
Put the sugars, glucose syrup, double cream, butter and vanilla pod into a saucepan and place over a low heat. Stir constantly for about 10 minutes or until the sugar has dissolved. Turn up the heat slightly and simmer for about 15 minutes or until it reaches 113-118ºC on a cook’s thermometer. If you do not have a thermometer, drop a little of the mixture into cold water and if it forms a ball, the fudge is ready.
Take the pan off the heat, pour the mixture into a large bowl, remove the vanilla pod and leave to cool for 10 minutes. Then add the icing sugar and beat vigorously with a wooden spoon for about 3-4 minutes.
Spoon into the tin, smooth the surface and then sprinkle with a little sea salt. Leave to cool, chill until set (ideally overnight) and then cut into squares and pack into boxes and tie up with ribbon. Keep in the fridge until needed.
Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
Add the nuts to the melted chocolate mixture and stir well.
Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
Let the fudge cool, then refrigerate until set.
Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
Once cut, the fudge can be kept in the freezer – there’s no need to thaw, just eat straight away.
Combine chocolate and condensed milk in a saucepan and stir over a low heat until melted and smooth. Add cashew spread and stir until combined.
Pour into a lined 28cm x 18cm slice pan and stud with cashews and cranberries. Refrigerate until set. Cut into pieces and serve.
Melt the butter in a pan over a medium heat, then stir in the soft dark brown sugar, soft light brown sugar and milk.
Carefully bring to a hard, rolling boil (the sugar will be scalding), then cook for 2 minutes.
Take off the heat, stir in the crunchy peanut butter. Beat in the icing sugar until smooth, adding extra milk if needed.
Press into a lined 20cm x 20cm tin, leave to cool, then chill for 2 to 3 hours to set.
Cut into 2–3cm squares to serve.
Line an 8-inch square baking pan with a strip of wax or parchment paper, leaving an overhang on two sides.
In a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, heat the chocolate, condensed milk, butter, and salt, stirring occasionally, until smooth. Stir in the walnuts.
Pour the chocolate mixture into the prepared pan and chill, uncovered, until firm, at least 4 hours and up to 3 days.
Run a knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the fudge out of the pan. Cut into 64 1-inch squares. Serve chilled.
Storage suggestion: Keep the fudge refrigerated, in an airtight container, for 2 weeks.
Grease and line a 20cm square cake tin with baking paper, allowing the sides to overhang.
Place condensed milk, sugar, butter and glucose syrup in a medium saucepan over low heat. Cook, stirring, for 8 minutes or until the sugar dissolves and mixture is smooth and glossy.
Increase heat to medium-low. Bring to a very gentle simmer. Cook, stirring, for 6-8 mins or until mixture thickens. Remove from heat. Quickly stir in the melts until smooth. Stir in almonds. Pour mixture into prepared tin. Spoon dollops of jam over the fudge and use a skewer to swirl it through.
Cool fudge to room temperature. Place in the fridge for 4 hours or until firm. Cut into pieces.
Grease and line a 20cm x 30cm lamington pan with baking paper, allowing paper to overhang on the 2 long sides of the pan.
To make milk chocolate layer, combine 1 can of condensed milk, brown sugar, 2 tablespoons glucose and half the butter in a saucepan over low heat. Cook, stirring and brushing pan occasionally with water to remove any sugar crystals, without boiling for 10 mins or until sugar dissolves. Increase heat to medium. Cook, stirring constantly, for 6-8 mins or until mixture thickens and comes away from side of pan. Remove from heat. Add milk chocolate and stir until chocolate melts and mixture is combined. Spoon into prepared pan. Smooth top.
To make the strawberry fudge layer, combine remaining condensed milk, remaining glucose, remaining butter and the caster sugar. Cook, stirring, for 10 mins or until sugar completely dissolves. Increase heat to medium and cook, stirring constantly, for 6-8 mins or until mixture thickens and starts to come away from the side of the pan. Add 200g of white chocolate, the strawberry essence and a few drops of food colouring. Stir to combine. Spoon over the chocolate mixture.
Set aside at room temperature for 6 hours or until firm. Place remaining white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Pour white chocolate over the strawberry fudge layer. Set aside to cool. Cut into squares to serve.