Sweet Tooth Experiments

Category Archives: Fudge

St Clements Fudge

Posted on Posted in Fudge .

St Clements Fudge

German Spice Biscuit recipe

Oranges and Lemon’s say the bell’s of St. Clemens….This sweet treat may be named after a nursery rhyme but the favours are a heavenly match.

A twist on the usual dark chocolate fudge, this white chocolate, lemon and orange fudge is a super easy refreshing change to the stock-standard.

Ingredients:

  • 300g condensed milk
  • 1 cup sugar
  • 130g butter
  • 2 tsn lemon zest
  • 2 tsn orange zest
  • 200g white chocolate, 200g extra

 

Method:

  1. Line a slice tin with baking paper.
  2. Zest the fruit.
  3. Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
  4. Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan cleanly.
  5. Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
  6. Spoon mix into the tin and leave aside to cool.
  7. Once cooled place the tin in the fridge for 1 hour to firm.
  8. Using a spoon scoop the mix into 15g sized balls, rolling in between your hands for the circle shape.
  9. Place the balls onto a plate and into the freezer for 20 minutes.
  10. Place water in a small saucepan on high on the stove until boiling, turn heat to low.
  11. Place remaining chocolate into a heatproof bowl over the saucepan, ensuring the bowl doesn’t touch the boiling water.
  12. Use a wooden spoon to stir the chocolate until it’s melted and then remove it from the heat.
  13. Take the balls out of the freezer and dip each ball into the melted chocolate using a fork to lower and place them onto a lined tray.
  14. Next place the tray back in the freezer for 30 mins or until the chocolate has set.
  15. Enjoy!

 

St Clements Fudge recipe

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St Clements Fudge recipe

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Fairy Cake Fudge

Posted on Posted in Fudge .

Fairy Cake Fudge

 Fairy Cake Fudge recipe

If you follow my blog weekly you will note a few things; I bake with unusual ingredients, I’m a big fan of  Italian desserts, I love to bring back childhood flavours and I ‘mix and match’ tastes and textures. Therefore this next recipe will come as no surprise as it follows my baking style to a T.

After my lavender and blueberry fudge I realized this is the only fudge recipe I have ever made up so I decided to play around and think up another fudge recipe to post.

When I was young my ultimate favourite food was fairy bread, surprise surprise – have I ever said I have a sweet tooth :).

Sprinkles with butter on white sweet bread…its pretty much a dessert to be honest. So I decided I would give fairy bread a makeover and turn it into a fudge. With a vanilla ‘bread’ tasting base, butter and sprinkles…this resulted in my Fairy Cake Fudge.

 

Ingredients:

  • 3 cups (1 box vanilla cake mix)
  • 1 cup icing sugar
  • ½ cup butter
  • ¼ cup milk
  • ¼ cup sweetened condensed milk
  • ¾  cup sprinkles

 

Method:

  1. Line a 20cm x 20cm cake tin with baking paper and pre-heat the oven to 175c.
  2. Mix the cake mix, icing sugar, milk, butter and condensed milk in a microwave safe bowl.
  3. Place the bowl in the microwave for 2 minutes.
  4. Remove and mix in with ½ cup of the sprinkles.
  5. Pure into the prepared tin and then scatter the remaining ¼ cup sprinkles over the top of the fudge.
  6. Place in the oven for 5 minutes or until the fudge shows a slight rises on the sides.
  7. Place on the bench to cool, then in the fridge overnight.
  8. Cut into 3.5cm square pieces and enjoy.

 

Notes:

  • The oven step is not critical but will harden the top sprinkles into the fudge and produce a hard top to the fudge.
  • 3 cups of cake mix is the average amount in most cake mix boxes. If your mix has less you can subtitle with more icing sugar.

 

Fairy Cake Fudge recipe

Ingredients

Fairy Cake Fudge recipe

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Fairy Cake Fudge recipe

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Fairy Cake Fudge recipe

Step 8

 

 

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Lavender and Blueberry Fudge

Posted on Posted in Fudge .

Lavender and Blueberry Fudge

Lavender and Blueberry Fudge recipe

After a flop with my attempt at a Quinoa Lavender cake I was determine to try again with lavender. This time I pulled back on the craziness and really thought about an ingredient that would complement and enhance the lavender flavor.

I’ve baked with lavender and lemon before so I wanted to try the next best flavor combo that I thought would work, this ended up being blueberries.

With lavender being such a strong and robust ingredient I decided to make a simple fudge that I could constantly tweak to ensure no over kill of the lavender taste.

I’m actually quite impressed with the outcome of my Lavender and Blueberry Fudge, its actually really really tasty and addictive.

The Lavender and Blueberry really work together to produce a gorgeous taste.

Lavender and Blueberry Fudge recipe

Ingredients:

  • 220g white chocolate
  • 1 tsn dried lavender
  • 80g fresh blueberries
  • 2 tbsn butter

 

Method:

  1. Line and spray a 4-inch baking tray with baking paper.
  2. Cut the chocolate into small pieces and place in a food processor with the lavender and berries.
  3. Pulse until the mix is well combine and no lumps.
  4. Spoon the mix into a saucepan and heat on medium, stirring constantly until the mix begins to bubble.
  5. Remove off the heat and stir in the butter.
  6. Pour into the prepared tray and place in the fridge overnight (or freezer for a few hours).
  7. Once firm remove from the tin and cut the pieces into 1-inch size squares.

 

Notes:

  • I have garnished with mint (which actually goes quite well with the lavender and blueberry flavor).

 

Lavender and Blueberry Fudge recipe

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Lavender and Blueberry Fudge recipe

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