Browsing Tag:

fudge

Sweets/ Thermomix

Lemon and Macadamia Fudge

This got a double thumbs up by all my ‘official’ taste testers (the boys/husband)! The sourness of the lemon counteracts beautifully with the sweetness of the fudge, and the dry roasted macadamias gives it an earthiness. Beautiful with a cup of tea, and super easy to eat!

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Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

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Add condensed milk, sugar, butter and glucose syrup in bowl. 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, macadamia nuts, and zest of 1 x lemon.

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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 zest of 1 x lemon on top.

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Set in fridge for a few hours/overnight.

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Cut into small squares and store in an airtight container.

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Lemon and Macadamia Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams white sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 150 grams macadamia nuts (roughly chopped and dry roasted)
  • Zest of 2 lemons

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

3

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

4

Remove lid and wipe condensation off with paper towel.

5

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

6

Remove lid and wipe condensation off with paper towel.

7

Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon. Mix 30 seconds/Speed 3.

8

Pour and spread into a slice tin and sprinkle zest of 1 x lemon on top.

9

Set in fridge for a few hours/overnight.

10

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or in the fridge for a few weeks, OR kept in the freezer for a few months. **If you want it extra lemony, you can add more lemon zest, or a few drops of pure lemon essential oil. ***You can use other types of nuts instead of macadamias i.e. almonds, cashews.

June 10, 2017 By
0
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.

November 28, 2016 By
1
Chocolate/ Christmas/ Sweets/ Thermomix

Salted Caramel Coconut Fudge

O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!

Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!

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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, desiccated coconut and 1/2 teaspoon salt.

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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 salt flakes 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.

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Salted Caramel Coconut Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams brown sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 40 grams desiccated coconut
  • 1/2 teaspoon salt
  • Salt flakes to top

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

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, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle salt flakes on top.

8

Set in fridge for a few hours/overnight.

9

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.

November 25, 2016 By
1
Chocolate/ Christmas/ Dessert/ Sweets/ Thermomix

Fruit and Nut Chocolate Fudge

I LOVE FUDGE! And I love how easy it is to make and it goes a looooong way with gifts and feeding a crowd! I used to think fruit and nut chocolate was for ‘old people’, but I guess I fall in that boat now as my husband and I really enjoy it!! Chocolate fudge can’t be that bad for you if there is fruit and nuts in it, right???

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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, and mixed fruit and nut.

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Mix 30 seconds/Speed 3.

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Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

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

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Fruit and Nut Chocolate Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams dark chocolate chips
  • 140 grams mixed fruit and nut (i.e. 70 grams dried fruit + 70 grams nuts)

Instructions

1

*Keep away MC (Measuring Cup) for this recipe - not required throughout the steps*

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, and mixed fruit and nut. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

8

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.

November 22, 2016 By
0
Baking/ Chocolate/ Thermomix

Jaffa Fudge Cupcakes

These are beautiful rich fudgy cupcakes with the delicious jaffa flavour of orange and dark chocolate! These are AMAZING warm with a gooey fudgy centre, and can be kept a few days – just zap them in the microwave for about a minute to get the gooey fudgyness!

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Add butter and chocolate to bowl.

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Melt 2 minutes/50 degrees/Speed 2. Scrape down.

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Melt a further 5 minutes/50 degrees/Speed 2.

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Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.

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Add flour, sugar and zest of 1 orange.

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Mix 15 seconds/Speed 4.

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Spoon into cupcake/muffin patties.

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Top with dark chocolate chips…

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…and sprinkle orange zest on top.

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Bake for 16-20 minutes or until tops look ‘crispy’ and browned (or if you give it a shake and the tops don’t wobble).

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Jaffa Fudge Cupcakes

Print Recipe

Ingredients

  • CUPCAKE:
  • 250 grams butter
  • 200 grams dark chocolate
  • 4 x eggs
  • 230 grams plain flour
  • 150 grams brown sugar
  • Zest of 1 x orange
  • TOPPING:
  • Dark chocolate chips
  • Zest of 1 orange

Instructions

1

Preheat oven to 150 degrees.

2

Add butter and chocolate to bowl. Melt 2 minutes/50 degrees/Speed 2. Scrape down.

3

Melt a further 5 minutes/50 degrees/Speed 2.

4

Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.

5

Add flour, sugar and zest of 1 orange. Mix 15 seconds/Speed 4.

6

Spoon into cupcake/muffin patties. Top with dark chocolate chips and sprinkle orange zest on top.

7

Bake for 16-20 minutes or until tops look 'crispy' and browned (or if you give it a shake and the tops don't wobble).

Notes

Delicious fresh and warm. Can be kept for a few days - microwave for a minute to get the oozy fudginess in the middle!

November 12, 2016 By
0