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!

Gluten Free Lemon meringue cupcakes

Every month I get to choose some items from the lovely peeps at Wholeport to use and show you here on Torie Jayne...
This month I chose some pretty Birdcage Style pearl white cupcake wrappers and a white portable cupcake box with a window. I decided to make some gluten free lemon meringue cupcakes for my Mum's Birthday. Here's how...

Gluten-free Lemon meringue cupcakes (makes 12 large cupcakes)

Ingredients

• 4 eggs
• 230g (1 1/4 cups) gluten-free self raising flour
• 230g unsalted butter, softened
• 200g (2/3 cup) caster sugar
• Grated rind and juice of one lemon
• 6 tsp Lemon curd

Cooking instructions

1. Heat oven to 180C (fan 160C)
2. Line baking tray with cases
3. In a food mixer, beat the butter and sugar till light and fluffy
4. Slowly beat the eggs one at a time to the butter and sugar mix
5. Fold in sifted flour then stir in lemon juice and rind
6. Divide half the batter between the cases
7. Place half a teaspoon of lemon curd in the centre of each batter filled case
8. Divide the rest of the batter between the cases, to cover the lemon curd
9. Bake for about 20 mins until cakes bounce back when lightly pressed
10. Place on rack to cool

To decorate (for 12 large cupcake sized cakes) Ingredients

• 3 egg whites
• 170g caster sugar
• Edible yellow glitter

Instructions

1. Place egg whites and sugar in a medium heat proof bowl
2. Place bowl over a pan of simmering water
3. Whisk the egg whites and sugar for about 8 minutes until the mixture turns thick, glossy and stands in stiff peaks
4. Remove from pan of water
5. Fill piping bag fitted with a star nozzle
6. Immediately pipe a swirl of meringue icing on top of the cakes and sprinkle with glitter
7. Leave to set for at least half an hour

I placed my cupcakes in the box, tied the box up with a pretty yellow ribbon from Jane Means and decorated the window of the box with some yellow washi tape. I love how the box keeps the cakes securely in there place and how it makes a sweet gift for someone special...

Have a sweet day!