Browsing Tag:

candycane

Chocolate/ Christmas/ Sweets/ Thermomix

Candy Cane Fudge

Choc mint is one of my favourite flavour combos! This is amazing with the candy canes – as it looks really festive, plus the candy canes add a beautiful crunch with the choc mint fudge!

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Add candy canes to bowl.

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Blitz 2 seconds/Speed 5. Set aside.

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Add condensed milk, sugar, butter and glucose syrup in bowl.

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Cook 10 minutes/100 degrees/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Cook a further 20 minutes/Varoma/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Add chocolate chips/melts and peppermint essence.

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Mix 30 seconds/Speed 3.

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Pour and spread into a slice tin…

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…and sprinkle crushed candy canes on top.

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Set in fridge for a few hours/overnight.

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Once set, cut into small squares and store in an airtight container.

Candy Cane Fudge

Print Recipe

Ingredients

  • 6 x large candy canes (roughly broken up)
  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams dark chocolate chips/melts
  • 1 teaspoon peppermint essence

Instructions

1

Add candy canes to bowl. Blitz 2 seconds/Speed 5. Set aside.

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips/melts and peppermint essence. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle crushed candy canes on top.

8

Set in fridge for a few hours/overnight.

9

Once set, cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks/or kept in the freezer for a few months.

Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Thermomix

Choc Chip Candy Cane Cheesecake

This is the ULTIMATE Christmas cheesecake! The candy canes give a beautiful minty taste which is beautifully refreshing on a summers day, and the dark chocolate chips balance out the sweetness of the cheesecake. This is super quick and easy (I LOVE easy recipes) to whip up for the festive season!

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Add ‘base’ ingredients to bowl.

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Mix 15 seconds/Speed 9.

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Pour into pan and press down with the back of a metal spoon.
No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

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Add ‘cheesecake’ ingredients ingredients to bowl.

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Mix 20 seconds/Speed 6.

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Pour into pan and spread.

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Place in fridge overnight to set.

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Once set, decorate with melted chocolate, peanut M and M’s and silver cachous as per the pictures.

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(To melt dark chocolate chips – place in a ziplock bag – zap in 30 second intervals and squish bag until all choc chips are melted).

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Choc Chip Candy Cane Cheesecake

Print Recipe

Ingredients

  • BASE:
  • 250 grams arrowroot biscuits (or any other sweet biscuits)
  • 140 grams butter (softened)
  • 40 grams dark chocolate chips
  • CHEESECAKE:
  • 500 grams cream cheese (cubed, softened)
  • 1 x 396 gram tin sweetened condensed milk
  • 80 grams dark chocolate chips
  • 8 - 12 large candy canes (roughly broken up, add number of candy canes depending on how minty you prefer it)
  • TO DECORATE:
  • 80 grams dark chocolate chips
  • Peanut M and M's
  • Silver cachous

Instructions

1

Grease and line springform pan.

2

Add 'base' ingredients to bowl. Mix 15 seconds/Speed 9.

3

Pour into pan and press down with the back of a metal spoon.

4

No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

5

Add 'cheesecake' ingredients ingredients to bowl. Mix 20 seconds/Speed 6.

6

Pour into pan and spread. Place in fridge overnight to set.

7

Once set, decorate with melted chocolate, peanut M and M's and silver cachous as per the pictures.

8

(To melt dark chocolate chips - place in a ziplock bag - zap in 30 second intervals and squish bag until all choc chips are melted).

Notes

* In the photo I used a 25cm wide springform pan. You can use a smaller springform pan i.e. 20cm and the base and filling will be higher/deeper πŸ™‚ ** If you don't like mint, you can omit the candy canes to make a Choc Chip Cheesecake πŸ™‚