Chocolate & Lime meringue layered fudge

I love fudge and it always goes down such a treat with friends and family! I have even started to get a bit bolder with my flavours and this time I made a layered fudge, the bottom layer is milk chocolate and the top is a zesty lime meringue fudge using homemade lime curd.

Here's how...

I made the chocolate fudge first and pressed it into a 40 x 28 x 2.5cm tray, whilst it was cooling I made the lime meringue fudge which I spread evenly over the chocolate fudge and then left the layered fudge to set before cutting into squares.

Chocolate fudge (makes 24 pieces)

Ingredients

• 25g unsalted butter
• 397g condensed milk
• 400g milk chocolate chips
• 100g icing sugar

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment or a 40 x 28 x 2.5cm tray if you are making the layered fudge
2. Place the butter, chocolate and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until smooth and silky
4. Remove from heat
5. Using an electric whisk or food mixer, beat in the sieved icing sugar
6. Pour mixture into prepared pan, smooth over the top with the back of a spoon
7. Leave to set for a few hours
8. Cut into small squares
9. Store in airtight container in fridge

Lime meringue fudge (makes 24 pieces)

Ingredients

• 75g (3oz) unsalted butter
• 700g granulated sugar
• 200ml (7 fl oz) double cream
• 397g condensed milk
• 4 tbsp lime curd
• 50g meringue, crumbled

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment, no need to if you are making the layered fudge
2. Place the butter, sugar, milk and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until sugar has dissolved
4. Now turn up heat to medium and bring mixture to a boil, stirring continuosly so mixture does not stick to bottom of pan
5. Place candy thermometer in jug and continue stirring until mixture heats to "soft ball", 240 deg F
6. Remove from heat
7. Using an electric whisk or food mixer, beat mixture for about ten minutes
8. Add lime curd and broken meringue pieces, beat mixture for about ten minutes until it loses its gloss
9. Pour mixture into prepared pan, smooth over the top with the back of a spoon
10. Leave to set for a few hours
11. Cut into small squares
12. Store in airtight container in fridge

Tips...
You must use a candy thermometer as making fudge is an exact science
You can use a heavy based saucepan if you do not have a jug
Remember the mixture gets very hot, so please take care



Have a sweet day!

Vanilla Fudge

Yesterday was my nephew Samuel's 3rd birthday, I decided to go hand-made with his gift and made him a fabric wigwam with a floor quilt, matching cushion and bunting! The perfect place for him to indulge in a little home made vanilla fudge...

Vanilla fudge (makes 24 pieces)

Ingredients

• 115g unsalted butter
• 450g demerara sugar
• 150ml milk
• 397g condensed milk
• 1 tsp vanilla essence

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment
2. Place the butter, sugar, milk and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until sugar has dissolved
4. Now turn up heat to medium and bring mixture to a boil, stirring continuosly so mixture does not stick to bottom of pan
5. Place candy thermometer in jug and continue stirring until mixture heats to "soft ball", 240 deg F
6. Remove from heat
7. Using an electric whisk or food mixer, beat mixture for about ten minutes
8. Add vanilla essence and beat mixture for about ten minutes until it loses its gloss
9. Pour mixture into prepared pan
10. Leave to set for a few hours
11. Cut into small squares
12. Store in airtight container in fridge

Tips...
You must use a candy thermometer as making fudge is an exact science
You can use a heavy based saucepan if you do not have a jug
Remember the mixture gets very hot, so please take care

I packaged mine up in a red and white stripe candy bag to match his wigwam accessories

The birthday boy and his little bro eating the fudge!

Have a sweet day!

Hand made raspberry & white chocolate fudge

The soft, creamy, lemon meringue fudge I made recently went down such a treat that I had to make more, so with my new Tala candy thermometer in duck egg blue I made raspberry and white chocolate...

Raspberry & white chocolate fudge (makes 24 pieces)

Ingredients

• 150g fresh raspberries
• 75g (3oz) unsalted butter
• 700g granulated sugar
• 200ml (7 fl oz) double cream
• 200ml condensed milk
• 100g white chocolate chips

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment
2. Place the raspberries, butter, sugar, cream and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until sugar has dissolved
4. Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan
5. Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F
6. Remove from heat
7. Using an electric whisk or food mixer, beat mixture for about 15 minutes until it loses its gloss and starts to lightly crumble
8. Add white chocolate chips and beat mixture for about two minutes until well mixed
9. Place mixture into prepared pan and push down so the fudge is an even layer
10. Leave to set for a few hours
11. Cut into small squares
12. Store in airtight container in fridge

Tips...
You must use a candy thermometer as making fudge is an exact science.
You can use a heavy based saucepan if you do not have a jug.
Remember the mixture gets very hot, so please take care.



Have a sweet day!

Hand made lemon meringue fudge

Last year I made Eton mess fudge which went down a treat. So I thought it was high time I made some more! This time I went for a soft creamy lemon meringue fudge...

Lemon meringue fudge (makes 24 pieces)

Ingredients

• 2 tbsp lemon curd
• 75g (3oz) unsalted butter
• 700g granulated sugar
• 200ml (7 fl oz) double cream
• 200ml condensed milk
• 50g meringue, crumbled

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment
2. Place the butter, sugar, cream and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until sugar has dissolved
4. Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan
5. Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F
6. Remove from heat
7. Using an electric whisk or food mixer, beat mixture for about ten minutes
8. Add lemon curd and broken meringue and beat mixture for about ten minutes until it loses its gloss
9. Pour mixture into prepared pan
10. Leave to set for a few hours
11. Cut into small squares
12. Store in airtight container in fridge

Tips...
You must use a candy thermometer as making fudge is an exact science
You can use a heavy based saucepan if you do not have a jug
Remember the mixture gets very hot, so please take care

I packaged mine up in pretty floral bags I bought in Jusco, you can find paper bags in the same print from Etsy seller jamroll

Have a sweet day!

Sweet Fudge Treats

This week on Flickr Faves Sunday, I bring you some sweet fudge treats with these gorgeous pics. Check back soon for some more of the most inspirational photographers on Flickr.

Some beautiful shots from my Flickr favourites (clockwise from top left):

• The wonderful composition in Gluten Free Fudge Brownies by Celine S.
  
• The lovely close up of Fabulous five-minute fudge / Fudge delicioso de cinco minutos by Patricia Scarpin
• The delightful presentation of Chocolate fudge cakes 4/4 by Junglefrog
• The pretty array of prints and colours in Yellow Cupcakes with Strawberry Jam filling and Fudge Frosting by ~Cinnamon Girl
  

Have a sweet day!

Eton Mess Fudge

I love fudge and have not made any for years, so thought it about time I make some. I started with a fresh strawberry creamy fudge with chunks of meringues in it, just like the real British summer time treat, Eton Mess. First served to students in the 1930s at the prestigious Eton College after a dog sat on a picnic hamper!

Next I want to have a go at some other British Summer pudding inspired fudge. Perhaps a fresh strawberry and custard fudge to emulate the trifle or a mixed fresh strawberries, blackberries, raspberries and red currants fudge to emulate the Summer Pudding.

I packaged mine up in pretty pink strawberry bags I bought in Jusco.

Eton Mess Fudge (makes 24 pieces)

Ingredients

• 1 cup of fresh strawberries
• 56g (4 tbsp) unsalted butter
• 555g (3 cup) caster sugar (superfine sugar)
• 1 cup double cream
• 1/4 cup milk
• 1/4 cup light corn syrup
• 4 meringue nests, crumbled
• Cooking spray or butter

Cooking instructions

1. Line a 8" square pan with foil, lightly butter or spray foil.
2. Blend strawberries in a blender so they are pureed.
3. Place the pureed strawberries, butter, sugar, cream, milk and corn syrup in a heavy based jug.
4. Stir over medium heat until mixture starts to boil.
5. Place candy thermometer in jug and leave until mixture heats to "soft ball", 238 deg F
6. Remove from heat, do not stir.
7. Leave to cool to 120 deg F.
8. Beat mixture with a wooden spoon until it loses its gloss.
9. Quickly stir in broken meringues.
10. Pour mixture into greased pan.
11. Leave to set
12. Cut into small squares
13. Store in airtight container in fridge.

Have a sweet day!