Two blocks of good quality eating white chocolate. Half a can of condensed milk (a whole can will work but it makes it a very soft fudge). One teaspoon of butter and one tablespoon of vanilla essence. All into a saucepan on medium-low heat and stir continuously until all melted together and starting to ‘dry out’ and get a skin on top. Take off the heat and stir through a big handful of chopped cranberries (as much as you like really – the mixture is too sweet without them). Pour the lot into a lined square cake tray. Cover the top with chopped pistachios and push them into the top of the fudge. Refrigerate until set.
I was given a slow cooker so I am trying out as many different types of dishes I can to get a handle on what it does well and what it doesn’t. This is my first try doing fudge in the slow cooker, because you know…fudge.
Experts tell me, you put two blocks of chocolate, one can of condensed milk, a knob of butter (optional) and “flavourings” into the slow cooker. Leaving the lid off, put on high for 2 hours and stir every 15 mins…
That last bit kinda defeats the purpose of a set and forget slow cooker, don’t it? Oh well, put on a good movie you love and know all the words to and get cracking.
I used a block of dark chocolate and one of milk. I used the knob of butter because I forgot to spray the cooker pot with canola oil…oops. I added about 6 mini mars bars and let it rip.
By the 45 minute mark, the mixture was melting well together. By the 1:30hr mark, it was getting a skin on top that mixed back in when stirred but I bailed at that point fearing it would get gritty and gross. I poured the fudge into a lined slice tray to cool and chill in the fridge.
I don’t think I’ll do slow cooker fudge again. I like the hard icy type fudge, the sort you used to get at school fetes. Nowadays fudge seems to be more creamy and smooth and this recipe ended up similar to that.
I’ve never done a mug cake before as most of the recipes I see have an egg in them. This one doesn’t and has turned out really nice, light and moist.
Ingredients and Method
3 TBsp milk (I used soy)
1 TBsp extra virgin olive oil
1 TBsp sugar/stevia alternative
Whisk these together in your mug.
Add 3 TBsp self raising flour
1.5 TBsp raw oats
0.5 TBsp cocoa powder
And a dollop of Nutella on top
Stir these til mixed in. Nuke in your microwave for 1 minute.
Forgot to write this one up – it’s not as sweet tasting as you’d think – but then a little goes a long way 🙂
Dry ingredients are: 2 cups of rice bubbles, a packet of smashed up arrowroot biscuits, 1 cup of halved maltesers.
Wet ingredients are: 125g butter, a can of sweetened condensed milk, 2 tablespoons of cocoa powder.
Put the wet ingredients in a saucepan and melt over medium heat until they start to bubble. Mix stirring for a minute and add to the dry ingredients. Note: mix the dry ingredients together in a large bowl before you add the wet stuff – it’s easier.
Press the base mix into a lined slice pan. Use the largest one you’ve got to spread it thin – once cool, the thicker this slice is, the harder it is to cut.
Melt a packet of white chocolate melts in the microwave and drizzle over the top – add more halved maltesers and pop the lot in the fridge to set.
Nearly forgot I made this for a caramel loving friends birthday. Gird your loins and don’t make it on a hot day – it takes a half an hour of constant stirring. Make it the day before you need it to give it time in the fridge.
Prepare a 20cm square slice pan greased and lined with baking paper.
In a saucepan, put a 400g can of condensed milk (I use the 99% fat free/skim one), a cup of brown sugar, 2 tablespoons of liquid glucose, 1/4 cup of golden syrup, and 125g chopped up butter.
Let the stirring begin.
Warm this over low heat until the sugar dissolves so you don’t get a gritty fudge. Don’t let it boil – but keep it stirring for about 10 minutes.
Then ramp up the temperature a bit to a low medium heat/simmer stirring all the time. On my electric stove it took another 8 minutes to get to a soft bubble.
Now keep stirring like a mad person while it’s bubbling for another 8 or so minutes. You’re looking for the mixture to thicken and darken a little. Watch the heat on the bottom of the pan though – I had to lift the saucepan off a few times to moderate the temp.
Take the pan off the heat and drop in the white chocolate (200g) in small pieces and …you guessed it, stir til it’s melted through.
Pour your fudge into the slice pan. Mine ended up about 2cm thick all around. While it’s warm, sprinkle about 2 teaspoons of good quality salt flakes over the fudge. I used pink Himalayan salt.
Leave the fudge to cool for an hour and then cover with glad wrap and put into the fridge.
Phew – busy, busy, busy. OK – just in case you hadn’t thought of it, here’s how to cheat a nice alcoholic tart…are you seeing a theme in my baking yet?
Using bought shells (having never made little tart pastries before – and you know, it’s a busy time of year etc etc) and a tin of caramel – yes, yes, I know!
BUT – if you stir up the tin of caramel with a little dollop of Kalhua (the Gingerbread flavoured one)…catch my drift???
Then you wallop a few ginger nut biscuits in a zip bag and sprinkle them over the top…. Well, I mean really, who would know besides us?
Merry Christmas 🙂
I love Christmas time – it’s rum, rum and more rum! This is a soft fudge and very sweet.
Put 1/2 cup of raisins (which count as a fruit really) into a small saucepan with 1/2 cup of rum – Bundaberg rum of course! – and warm through to get the raisins nice and boozy. Cool them down.
In a bigger saucepan, stir a can of sweetened condensed milk, a firmly packed cup of brown sugar with 120 grams of chopped up butter until the sugar dissolves. I didn’t use glucose syrup because I like grainy fudge, but if you want it smoother and creamier, add into this saucepan 2 tablespoons of glucose syrup. Once the sugar is dissolved, raise the heat to medium and stir for 10 minutes until it’s a light golden colour.
Take the large saucepan off the heat and add in 200grams of chopped up milk eating chocolate – you could do dark if you wanted. Stir the chocolate in until it’s melted in. Add in the boozy raisins (and rum!) and when it’s all combined, pour it into a lined square tin. Let it cool and set – put in the fridge if you’re in a hurry. When it’s set, slice and dice it into little pieces and enjoy.
Is it called a truffle if there’s no truffle in them? I wonder to myself. Oh well, these taste lovely anyway 🙂
In a saucepan, put 1/2 cup of coconut cream, 360grams of white eating chocolate and as much grated zest of limes and lemons that you can handle zesting. The recipe suggests 2 tablespoons of each, but keep going til you can do no more! Stir over a low heat until the chocolate melts then pour into a bowl, cover and get into the fridge to cool and solidify. You need to be careful with the amount of coconut cream – too much and the mixture won’t set (tip for young players :). Leave the mixture to cool for as long as possible – overnight is great.
When set – get a bowl of some kind of coconut (moist/shredded – even desiccated). Take a teaspoon of the mixture and roll into a ball – cover with the coconut and put on a lined tray to put back into the fridge until ready to eat.
These dark chocolate balls are chockers with raisins and cranberries soaked in port. Delish!
In a bowl, put 1/4 cup of raisins and 1/4 cup of chopped dried cranberries to soak in 1/2 cup of your favourite port. In a saucepan, melt a large block (200gram+) of dark eating chocolate with 1/4 cup of thickened cream. When melted, take off the heat and add in the raisin/cranberry bowl of goodies. Put in a bowl and refrigerate until set. I left overnight and had a glass of port myself :).
When the mixture is set, take a teaspoon sized amount, roll into a ball and place on a lined tray. When you’ve rolled all the balls, melt another 200gram block of milk eating chocolate in a saucepan. You can either drizzle the milk chocolate over the balls or dip them in – it’s entirely up to you. Refrigerate until you’re ready for the eating part.
This is a family tradition – probably more for Boxing Day nibbles while watching the cricket, but they are always there somewhere.
NB: You need a deep frypan (that can get up to a high heat) or an electric frypan you can control the temps on.
Put one cup of water in the heating pan with 2 cups (1 lb) of sugar. Colour with cochineal/red food dye. Stir to dissolve the sugar and then bring it to the boil (200C – or 375F in the old scale). When boiling add 2 cups (1 lb) of raw peanuts and lower the temp down to around 120C (260F) and put on the lid. Leave it to bubble away for 20 minutes. Turn off the heat and take the lid off. Start stirring it all until the sugar crystallises…which can take a few minutes. Allow to cool and voila.